Print

Blueberry Pudding Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Scale
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:

  1. Preheat Oven:

    • Preheat oven to 350°F (175°C).
    • Grease an 8×8-inch baking dish.

  2. 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:

  1. Mix Dry Ingredients:

    • In a bowl, whisk together flour, sugar, baking powder, and salt.

  2. 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:

  1. 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:

  1. Bake:

    • Bake for 40-45 minutes, or until the top is golden brown and set.

  2. 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.

Find it online: https://ukfinda.com/blueberry-pudding-cake/