Blueberry Pudding Cake. This pudding is a light cake with a yummy blueberry sauce through it. Good plain or with whipped cream, or ice-cream. If using frozen blueberries, do not thaw.
It's a shame that Cooper decided he doesn't like blueberries this year.
The blueberry filling bubbles up and thickens as the cake bakes, making a sauce and cake in one - the defining characteristic of a pudding cake.
I even made sure to use wild blueberries - the kind.
You can have Blueberry Pudding Cake using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of Blueberry Pudding Cake
- You need of Cake.
- It's 2 cup of Blueberries (Fresh or Frozen).
- Prepare 1 tsp of Lemon Juice.
- You need 1 tsp of Cinnamon.
- You need 1 cup of Flour.
- You need 3/4 cup of Sugar.
- It's 1 tsp of Baking Powder.
- You need 1/2 cup of Milk.
- You need 3 tbsp of Butter (melted).
- You need 1 tsp of Vanilla.
- Prepare of Topping.
- You need 3/4 cup of Sugar.
- You need 1 tbsp of Corn Starch.
- Prepare 1 cup of Boiling Water.
Blueberry Pudding Cake is a great recipe anytime you're in the mood for blueberries, fresh or frozen. This is a pudding from my childhood. A delightful pound cake with fresh blueberries baked in. You may substitute frozen blueberries when they're not Nutritional Information.
Blueberry Pudding Cake instructions
- Preheat oven to 350..
- Toss blueberries with lemon juice and cinnamon and place in a greased 8 inch square baking dish..
- In a small bowl combine flour, 3/4 cup sugar and baking powder. Stir in milk, butter and vanilla. Spoon evenly over berries..
- For the topping, combine 3/4 cup sugar and cornstarch. Sprinkle over batter. Slowly pour boiling water evenly over everything..
- Bake 45-50 minutes or until toothpick inserted in center comes out clean..
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