Blueberry Pudding Cake Recipe

Name: Blueberry Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup plus 1/2 cup sugar; 1/4 cup water; 1 tablespoon fresh lemon juice; 1 teaspoon cornstarch; 10 oz blueberries (2 cups); 1 cup all-purpose flour; 1 3/4 teaspoons baking powder; 1 teaspoon salt; 1 large egg; 1/2 cup whole milk; 1 stick (1/2 cup) unsalted butter, melted and cooled slightly; 1 teaspoon vanilla

Servings: persons

1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla

1
Put oven rack in middle position and preheat oven to 375u00b0F. Butter a 9-inch square baking pan.
2
Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
3
Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
4
Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
5
Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup plus 1/2 cup sugar, 1/4 cup water, 1 tablespoon fresh lemon juice, 1 teaspoon cornstarch, and more.

Yes, Blueberry Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Pudding Cake

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