Blueberry Pudding Cake
Everytime I make a cake like this I think about my Dad. This is the kind of cake he would have eaten warm with a little milk or cream poured over it. He didn’t like traditional cake with frosting, but he loved a good pudding cake. Who could blame him, saucy blueberries topped with a tender cake would make anyone week in the knees.
Blueberry Pudding Cake is very easy to make with fresh or frozen blueberries. If you use frozen, which I did, don’t thaw the berries first, they work just fine frozen. This cake is made in an eight inch baking dish. The blueberries and lemon juice are put in the pan and swirled to combine. They’re topped with a batter. The batter is sprinkled with a topping of sugar and cornstarch. Now here’s the amazing part, it always surprises me, I don’t care how many times I do it, I’m always awed by it. You pour one cup of boiling water over the batter in the pan.
Every time I pour the water over the batter I wish my oven had a glass door so I could pull a chair up to it and watch the water bake into the cake. It doesn’t take much to amaze me does it! I just love the fact that ,the water bakes into the cake and does it’s magic. And magical it is, the warm blueberries, the sauce, the tender cake. Blueberry Pudding Cake…this is comfort food. Enjoy!
Blueberry Pudding Cake
Ingredients
- 2 cups fresh or frozen blueberries, if frozen do not thaw
- 1 Tablespoon lemon juice
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 Teaspoon baking powder
- 1/2 cup milk
- 3 Tablespoons butter,melted
Topping
- 3/4 cup sugar
- 1 Tablespoon cornstarch
- 1 cup boiling water
Instructions
- Preheat oven to 350 degrees.Place the blueberries and lemon juice in a greased 8 inch square baking dish. Swirl around to coat the blueberries with lemon juice.Place the flour, sugar and baking powder in a medium size bowl. Whisk in the milk and butter until just incorporated. Pour over the berries.For the topping:Combine the 3/4 cup sugar and 1 Tablespoon cornstarch, whisk to combine and sprinkle over the batter evenly. Slowly pour the boiling water over the entire pan. Bake for 45 to 50 minutes or until top is golden brown.
Tried your blueberry pudding cake ….omg we couldn’t even eat one bite it was too darn sweet. Sorry 😐 sugar overload. I’ll stick to my homemade blueberry pie
So good! Put half cup of sugar in the batter instead of 3/4. Served with icecream. Great dessert for all ages from grandparents to young toddlers.
Wonderful Joelle! I bet it was amazing with ice cream!
I didn’t get enough cake on top. I did only use 1/2 cup sugar on top as I found it was to sweet with 3/4. The picture looks like more cake
What size was the dish you made it in Doris, that could effect how much cake was on top.