Blueberry pudding cake is a warm, comforting dessert with a soft, cake-like top and a luscious blueberry sauce underneath. As it bakes, the blueberries release their juices, creating a self-saucing effect that makes every bite rich and flavorful. Perfect for summer when blueberries are fresh, or any time of year using frozen berries, this dessert is easy to make and irresistibly delicious!
Why You’ll Love This Recipe
- Self-Saucing Magic – The blueberries create a naturally rich sauce beneath the cake.
- Warm & Comforting – Perfect for cozy gatherings or a simple homemade dessert.
- Easy to Make – No complicated steps, just mix and bake!
- Great for Any Occasion – Serve as a weeknight treat or at special events.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Blueberry Base:
- Fresh or frozen blueberries
- Granulated sugar
- Lemon zest
- Cornstarch
- Water
For the Cake Batter:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, melted
- Granulated sugar
- Milk
- Vanilla extract
For the Topping:
- Brown sugar
- Hot water
Directions
Prepare the Blueberry Base:
- Preheat Oven – Set to 350°F (175°C) and grease a baking dish.
- Mix Blueberries – In a bowl, toss blueberries with sugar, lemon zest, cornstarch, and water. Spread evenly in the baking dish.
Make the Cake Batter:
- Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt.
- Combine Wet Ingredients – In another bowl, mix melted butter, sugar, milk, and vanilla extract.
- Combine & Spread – Stir wet ingredients into dry until smooth, then spread the batter over the blueberries.
Add the Topping & Bake:
- Sprinkle Brown Sugar – Evenly sprinkle brown sugar over the cake batter.
- Pour Hot Water – Carefully pour hot water over the batter (don’t stir). This creates the pudding-like sauce during baking.
- Bake – Bake for 40-45 minutes, or until the top is golden and set while the bottom remains saucy.
Serve & Enjoy:
- Let cool slightly before serving warm. Enjoy with vanilla ice cream or whipped cream!
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
Variations
- Lemon Blueberry Pudding Cake – Add extra lemon zest for a citrusy twist.
- Mixed Berry Version – Use raspberries, blackberries, or a mix of berries.
- Spiced Pudding Cake – Add cinnamon or nutmeg for warmth.
- Gluten-Free Option – Use a gluten-free flour blend.
Storage/Reheating
- Refrigerate – Store leftovers in an airtight container for up to 3 days.
- Reheat – Warm in the microwave for 30 seconds before serving.
- Freeze – Freeze for up to 2 months; thaw and reheat before serving.
FAQs
Can I use frozen blueberries?
Yes! No need to thaw—just add a few extra minutes to the baking time.
Why does the hot water go on top?
The hot water creates steam, helping form the pudding-like sauce beneath the cake.
Can I make this ahead of time?
Yes! Reheat before serving for the best texture.
What’s the best way to serve this?
Warm with vanilla ice cream, whipped cream, or a dusting of powdered sugar.
Can I use a different sweetener?
Brown sugar gives a caramel-like flavor, but coconut sugar or maple syrup can be substituted.
How do I know when it’s done?
The top should be golden and firm, while the bottom remains soft and saucy.
Can I bake this in individual ramekins?
Yes! Reduce the baking time to about 25-30 minutes.
Do I have to use cornstarch?
Cornstarch helps thicken the blueberry sauce, but you can use flour as a substitute.
What size baking dish should I use?
An 8×8-inch or 9×9-inch dish works best.
Can I add nuts?
Yes! Chopped pecans or almonds add crunch.
Conclusion
Blueberry pudding cake is a delightful dessert that combines the best of cake and pudding in one easy recipe. With its juicy blueberries, soft cake, and rich sauce, this treat is sure to become a favorite. Try it today and enjoy the perfect balance of sweet, tart, and warm goodness!
PrintBlueberry Pudding Cake
This Blueberry Pudding Cake is a magical dessert where juicy blueberries bake into a soft, cake-like topping while creating a sweet, syrupy sauce underneath. It’s warm, comforting, and perfect with a scoop of ice cream!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Blueberry Base:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
- 1 tablespoon cornstarch
For the Cake Batter:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Pudding Layer:
- ¾ cup boiling water
- ¼ cup granulated sugar
- ¼ cup brown sugar
Instructions
Prepare the Blueberry Base:
-
Preheat Oven:
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking dish.
-
Mix the Blueberries:
- In a bowl, toss blueberries, sugar, lemon juice, lemon zest, and cornstarch.
- Spread evenly in the prepared baking dish.
Make the Cake Batter:
-
Mix Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking powder, and salt.
-
Combine Wet & Dry Ingredients:
- Stir in milk, melted butter, and vanilla until smooth.
- Spoon the batter evenly over the blueberries (it’s okay if some berries peek through).
Add the Pudding Layer:
- Make the Sugary Pudding Top:
- In a separate bowl, mix boiling water, granulated sugar, and brown sugar until dissolved.
- Gently pour over the cake batter (do not stir—it will create a delicious pudding layer underneath).
Bake & Serve:
-
Bake:
- Bake for 40-45 minutes, or until the top is golden brown and set.
-
Cool & Enjoy:
- Let cool for 10 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream!
Notes
- Want a richer pudding? Use hot milk instead of water.
- For a crunch, sprinkle with chopped pecans before baking.
- Storage: Store in the fridge for 3 days and reheat before serving.