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 light brown sugar; 1/4 cup water; 1 T fresh-squeezed lemon juice; 1 pint fresh blueberries; 1 tsp cornstarch; 1 cup all-purpose flour; 1-3/4 t baking powder; pinch of salt; pinch of cinnamon; pinch of cardamom; 1 extra large egg; 1/2 cup buttermilk; 1 stick unsalted butter, melted and slightly cooled; 1 tsp vanilla extract

Servings: persons

1/3 cup plus 1/2 cup light brown sugar
1/4 cup water
1 T fresh-squeezed lemon juice
1 pint fresh blueberries
1 tsp cornstarch
1 cup all-purpose flour
1-3/4 t baking powder
pinch of salt
pinch of cinnamon
pinch of cardamom
1 extra large egg
1/2 cup buttermilk
1 stick unsalted butter, melted and slightly cooled
1 tsp vanilla extract

1
["Butter a 10"" springform pan and preheat oven to 375. In medium saucepan, stir together 1/3 cup of sugar with the water, lemon juice and cornstarch, then add the bueberries. Bring to a simmer and cook, stirring occasionally, about 3 minutes until slightly thickened.", "", "In medium bowl, whisk together all the dry ingredients, including the remaining 1/2 cup sugar.", "", "In larger bowl, whisk together the egg, buttermilk, butter, and vanilla. then add the flour mixture and whisk until just combined.", "", "Pour the batter into prepared springform pan, and then spoon the blueberry mixture over it. Bake until a tester inserted into the cake portion comes out clean - 24 minutes on convect, slightly longer in conventional oven.", "", "Cool in pan on rack 5 minutes. Once cooled completely, store at room temperature covered with foil."]

674

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 14 ingredients. The key ingredients include: 1/3 cup plus 1/2 cup light brown sugar, 1/4 cup water, 1 T fresh-squeezed lemon juice, 1 pint fresh blueberries, 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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