Blueberry Pudding Cake

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Serves closer to 6 at my house!

I bet this could be turned into a blueberry-lemon pudding cake by eliminating the cinnamon, increasing the lemon juice, and adding a generous amount of lemon zest to the batter, but I haven't tried this yet.

Ingredients You'll Need

2 cups fresh or frozen blueberries (no need to thaw)
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter or margarine -- melted
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water


Toss the blueberries with cinnamon and lemon juice; place in a greased 8 inch square baking dish.

In a bowl, combine flour, sugar, and baking powder; stir in milk and butter. Spoon over berries.

Combine sugar and cornstarch; sprinkle over batter.

Slowly pour boiling water over all.

Bake at 350 °F for 45-50 minutes or until cake is golden and tests done.

Cool a bit and serve warm with vanilla ice cream.

Questions, Comments & Reviews

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