Blueberry Pudding Cake Recipe

Name: Blueberry Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh blueberries; 1/2 sup sugar; 1 tbs. cornstarch; 3/4 c. water; 1 1/2 c. sifted flour; 3 tsp. baking powder; 1/4 tsp. salt; 1/2 cup butter; 3/4 cup sugar; 1/2 cup milk

Servings: persons

1
Preheat oven to 375 degrees.Butter or spray 8x8 pan.
2
Combine 1/2 sugar, cornstarch, and water in med. size saucepan. Cook over med. heat, stirring constantly until mixture boils. Boil one minute. Remove from heat. Add berries. Allow to cool 15 minutes.
3
Sift flour, baking powder & salt together. Cream butter & 3/4 c. sugar in bowl. Add flour mixture alternately with milk. Beat batter until smooth.
4
Pour berry mixture into 8x8
5
pan. Spread flour mixture evenly over berries. Bake 30-35 minutes. Serve with whip cream or ice cream.

884

kcal

Calories

Fat

155

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 10 ingredients. The key ingredients include: 2 cups fresh blueberries, 1/2 sup sugar, 1 tbs. cornstarch, 3/4 c. water, 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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