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    Home » Dessert

    Blueberry Pudding Cake

    Jun 21, 2010 · Modified: Jun 28, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 13 Comments

    Jump to Recipe Print Recipe

    Blueberry Pudding Cake - Andrea Meyers

    Blueberry pudding cake is one of those desserts where you swear the first time you make it that the recipe is wrong. You may look at the pan after you pour in all that boiling water and say to yourself, “There’s no way this is going to work.” I thought exactly the same thing, but it does work. During the long stay in the oven, the boiling water combines with the thick batter, creating a kind of crunchy cake topping that floats on top of the juicy blueberry filling. It’s rustic and homey, almost like a cobbler, and tastes best served warm with some vanilla bean ice cream or gelato.

    Michael’s mom made this for us last summer, and we all liked it so much we couldn’t wait to make it when blueberry season came around again. The preparation is very easy and it only takes a few minutes to put this luscious dessert together, then the oven does all the real work.

    Blueberry Pudding Cake - Andrea Meyers

    Make it Dairy-Free or Vegan

    With a few easy substitutions, you can make this dairy-free or vegan. I have not tested this recipe with gluten-free flour.

    [Updated August 9, 2011.]

    Blueberry Pudding Cake - Andrea Meyers
    Print Pin

    Blueberry Pudding Cake

    Adapted from Ann Meyers (from an old magazine).
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: blueberries, cake, dairy-free, summer
    Servings: 8
    Calories: 272kcal

    Equipment

    • 8-inch square baking pan, greased
    • 2 medium mixing bowls

    Ingredients

    • 2 cups blueberries (fresh or thawed from frozen)
    • 1 teaspoon cinnamon
    • 1 teaspoon lemon juice (freshly squeezed)
    • 1 cup unbleached all-purpose flour
    • 1½ cups granulated sugar (divided)
    • 1 teaspoon baking powder
    • ½ cup lowfat milk (or dairy-free milk)
    • 3 tablespoons unsalted butter (melted, or dairy-free butter)
    • 1 tablespoon cornstarch
    • 1 cup boiling water
    US Customary - Metric

    Preparation

    • Preheat the oven to 350° F/175° C.
    • In one of the bowls, toss the blueberries with the cinnamon and lemon juice. Pour into the prepared baking pan.
    • In the other bowl, whisk together the flour, ¾ cup sugar, and baking powder. Stir in the milk and melted butter. The batter will be very thick. Spoon over the blueberries.
    • In the same bowl, stir together the remaining sugar and cornstarch and sprinkle over the batter. Slowly pour the boiling water all over the pan. The water will rise up and pool, but it will combine with the batter as it cooks.
    • Bake in the preheated oven for 55 to 60 minutes, until the cake tests done and is golden and a little crunchy on top. Serve warm with ice cream.

    Nutrition

    Calories: 272kcal | Carbohydrates: 57g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 10mg | Potassium: 118mg | Fiber: 1g | Sugar: 42g | Vitamin A: 180IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Kathy - Panini Happy says

      June 21, 2010 at 11:01 pm

      This is just the kind of summer dessert I love best - simple, uses fresh summer fruit and goes great with ice cream. 🙂

      Reply
    2. Rosa says

      June 22, 2010 at 2:18 am

      A delicious dessert! Irresistible.

      Cheers,

      Rosa

      Reply
    3. SharleneT says

      June 22, 2010 at 7:15 am

      Just in time for my neighbor's blueberry patch to offer up this year's goodies. What a great solar recipe! Especially for demonstrations. Thank you for sharing. yummy!

      Twitter: SolarChief

      Reply
    4. Natalie (The Sweets Life) says

      June 22, 2010 at 10:27 am

      I've seen chocolate versions of this, but never blueberry. This looks awesome!

      Reply
    5. Cindy Haskin-Popp says

      June 22, 2010 at 6:33 pm

      Recipe is printed out. This looks fabulous. Thanks for posting it!

      Reply
    6. Diana's Cocina says

      June 23, 2010 at 8:28 pm

      It's been a while since I've had a pudding cake. This one looks delicious!

      Reply
    7. deborah says

      June 26, 2010 at 8:42 pm

      Has anyone tried this using Splenda?

      Reply
      • Andrea says

        June 26, 2010 at 8:57 pm

        Hi Deborah. I don't cook with the Splenda baking mix, so I'm not exactly sure how it would turn out.

        Reply
    8. Elle says

      June 26, 2010 at 11:50 pm

      Andrea, this looks like such a wonderful seasonal dessert! I've made chocolate and lemon pudding cakes but never with blueberries. I can see this recipe with the blueberries replaces by blackberries, too. Bravo!

      Reply
      • Andrea says

        June 27, 2010 at 6:20 am

        Thanks Elle. We've also tested it with cherries and peaches with good results. 🙂

        Reply
    9. Heather I. says

      June 29, 2010 at 9:27 pm

      Oooh, pudding cake! What a great combo, this is making my mouth water. I would also consider your cherry idea, yums!

      Reply
    10. Jen says

      August 11, 2010 at 7:48 pm

      This looks delicious!! Just wondering, how much sugar should be divided? 1 cup for the flour mixture and 1/2 cup with the 1 Tbsp cornstarch? Your recipe doesn't state this

      Reply
      • Andrea says

        August 11, 2010 at 8:16 pm

        Hi Jen. Thanks for catching that error, I corrected the recipe.

        Reply

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