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Blueberry Pudding Cake


  • 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


  • 3/4 cup sugar
  • 1 Tablespoon cornstarch
  • 1 cup boiling water


  • 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.