Blueberry Pudding Cake Recipe photo by Taste of Home
Blueberry Pudding Cake
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 9 servings.
We have many acres of blueberry bushes in the area where we live. My father-in-law has a number of them near his house, so I have an abundant supply every year. I'm always looking for new ways to use the berries. This recipe is a recent find, and it's been very popular. —Jan Bamford, Sedgwick, Maine
Ingredients
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2 cups fresh or frozen blueberries
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1 teaspoon ground cinnamon
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1 teaspoon lemon juice
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1 cup all-purpose flour
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3/4 cup sugar
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1 teaspoon baking powder
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1/2 cup 2% milk
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3 tablespoons butter, melted
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TOPPING:
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3/4 cup sugar
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1 tablespoon cornstarch
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1 cup boiling water
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Whipped cream, optional
Directions
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1.
Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries.
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2.
Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Nutrition Facts
1 serving: 244 calories, 4g fat (3g saturated fat), 11mg cholesterol, 91mg sodium, 51g carbohydrate (37g sugars, 1g fiber), 2g protein.
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