Blueberry & Raspberry Baked Pudding Cake Recipe

Name: Blueberry & Raspberry Baked Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Fresh Blueberries; 1 cup Fresh Raspberries; 1 teaspoon Lemon Juice; 1 cup Flour; 3/4 cups Sugar, Divided; 1 teaspoon Baking Powder; 4 Tablespoons Butter, Melted; 1/2 cups Plain Yogurt; 1 Tablespoon Cornstarch; 1 cup Boiling Water

Servings: persons

1 cup Fresh Blueberries
1 cup Fresh Raspberries
1 teaspoon Lemon Juice
1 cup Flour
3/4 cups Sugar, Divided
1 teaspoon Baking Powder
4 Tablespoons Butter, Melted
1/2 cups Plain Yogurt
1 Tablespoon Cornstarch
1 cup Boiling Water

1
Preheat oven to 350u00b0F. Grease a deep sided 8-inch baking dish. Put the berries in the dish and squeeze lemon juice over berries. Stir and set aside.
2
In a medium mixing bowl, whisk together flour, 1/2 cup of the sugar and baking powder. Add the melted butter and yogurt. Mix until you have a thick batter. Spoon over the berries. You will need to smooth it out evenly, as the batter is quite thick. Don't worry if some of the berries are peeking through.
3
In a separate bowl, whisk together cornstarch and remaining sugar. Sprinkle this evenly over the batter and pour over boiling water. Bake for approximately 30-35 minutes. A toothpick inserted in the cake part should come out clean.

940

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 10 ingredients. The key ingredients include: 1 cup Fresh Blueberries, 1 cup Fresh Raspberries, 1 teaspoon Lemon Juice, 1 cup Flour, and more.

Yes, Blueberry & Raspberry Baked 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 & Raspberry Baked Pudding Cake

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