If you have never made a blueberry pudding cake, you are missing out. Some links in this article are affiliate links that may earn me a commission if you purchase through them.
This is one of those recipes that feels like it shouldn’t work. But yet… it does. I don’t know how it does, but it does.
It’s ooey and gooey and so incredibly delicious.
But yet, it’s easier than a box mix, I think. Toss some ingredients together, add a little batter, then boom.
It’s magic.
Can I make this with frozen blueberries?
Yes, you absolutely can. This blueberry pudding cake tastes just as good with fresh or frozen blueberries.
That means you can make this in summer with all the blueberries you picked or in the winter when frozen blueberries are the closest thing to summer you can find.
If you use frozen blueberries, don’t thaw them before you make the cake. You need to just a couple minutes to the bake time, but there is not a significant difference at all.
What else should I make with blueberries?
Oh my. That’s such a tough question. I LOVE blueberries, and I love baking with blueberries.
Whether you make my mom’s blueberry streusel coffee cake, blueberry crumb bars, or fresh blueberry scones, you can’t go wrong. Whatever you do, definitely make sure to use them before they go bad!
Do I have to use boiling water?
The water jumpstarts this process, so no, you cannot just use water from the tap. It doesn’t turn out, so make sure you use truly hot water.
That said, I don’t boil water on the stove and use that. It works well with the hot water from the hot water dispenser in my house.
If you have a hot water tap in your kitchen, that will work. You can also heat water in the microwave to get it hot enough.
Is there pudding in pudding cake?
There is pudding in the sense that it has the milk and cornstarch and sugar with the hot water to activate it, but there is no pudding mix in this cake.
The most processed ingredient is cornstarch.
Pudding cake is called such because a creamy pudding like texture develops on the bottom and a cake portion bakes on top.
How to Make Blueberry Pudding Cake
Grease an 8×8 glass baking dish. Preheat your oven to 350 degrees.
Toss the blueberries, lemon juice, and cinnamon together, and place in the baking dish.
In a separate bowl, combine the flour, 3/4 cup of sugar, and baking powder and mix thoroughly.
Mix the milk, butter, and vanilla until just combined. I mix them all together in my liquid measuring cup.
Add this to the dry ingredients and mix gently until just combined. Spoon or pour the batter over the blueberries.
Mix the remaining 3/4 cup of sugar with the cornstarch. Sprinkle this over the batter.
Pour boiling water (yes, really) over the entire cake. As long as it is REALLY hot, this will work; I get mine from my hot water dispenser.
Bake at 350 degrees for 45 minutes or until the cake tester comes out clean. Let it cool slightly, but it’s awfully good when it’s still mildly warm.
Serve it by itself, with a scoop of vanilla ice cream, or whipped cream.
Save this blueberry pudding cake to make again!
Blueberry Pudding Cake
Ingredients
For base and batter:
- 2 cups blueberries
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 cup flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 cup milk
- 3 tablespoons unsalted butter melted
- 1/2 teaspoon vanilla
For topping:
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
Instructions
- Toss blueberries, lemon juice and cinnamon together, and place in an 8×8 greased baking dish.2 cups blueberries, 1 tablespoon lemon juice, 1 teaspoon cinnamon
- Combine flour, 3/4 cup of sugar, and baking powder, then mix thoroughly. Add milk, butter, and vanilla and mix gently until just combined. Spoon the batter over the blueberries.1 cup flour, 3/4 cup sugar, 1 teaspoon baking powder, 1/2 cup milk, 3 tablespoons unsalted butter, 1/2 teaspoon vanilla
- Mix remaining 3/4 c sugar and cornstarch. Sprinkle over the batter. Pour boiling water over the entire cake.3/4 cup sugar, 1 tablespoon cornstarch, 1 cup boiling water
- Bake at 350 degrees for 45 minutes or until cake tester comes out clean.
- Let cool slightly, then serve.
Notes
- This recipe works equally well with both fresh and frozen blueberries. If you use frozen blueberries, add an extra couple of minutes.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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This sounds divine! I'm gonna have to try this recipe, for sure. Thanks for sharing.