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Blueberry Pudding Cake (Easier Than A Mix)

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.

Blueberry pudding cake in a blue bowl.

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.

Overhead shot of a serving of pudding cake and the pan.

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.

Blueberries in a glass baking dish.

In a separate bowl, combine the flour, 3/4 cup of sugar, and baking powder and mix thoroughly.

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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.

Pouring cake batter over blueberries.

Mix the remaining 3/4 cup of sugar with the cornstarch. Sprinkle this over the batter.

Sprinkling sugar over cake 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.

Pour boiling water over cake batter.

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.

Head on shot of blueberry pudding cake.

Serve it by itself, with a scoop of vanilla ice cream, or whipped cream. 

Save this blueberry pudding cake to make again!

Head on shot of blueberry pudding cake.

Blueberry Pudding Cake

Yield: 10 servings

This is one of those cakes that is so incredibly delicious and moist, and wow is it easy. It doesn't seem like it should work but it does. So well.


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


  1. Toss blueberries, lemon juice and cinnamon together, and place in an 8x8 greased baking dish.
  2. 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.
  3. Mix remaining 3/4 c sugar and cornstarch. Sprinkle over the batter. Pour boiling water (yes, really) over the entire cake.
  4. Bake at 350 degrees for 45 minutes or until cake tester comes out clean.
  5. Let cool slightly, then serve.


This recipe works equally well with both fresh and frozen blueberries. If you use frozen blueberries, add an extra couple minutes.

For more tips and hints, read the full article above.

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Nutrition Information:
Yield: 10 Serving Size: 1 serving
Amount Per Serving: Calories: 220Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 57mgCarbohydrates: 46gFiber: 1gSugar: 34gProtein: 2g

This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.

Did you make this recipe?

Please rate the recipe above and save it on Pinterest so you can find it to make again and again. Leave me a comment to let me know what you think about it, too!

Bowl of blueberry cake with text blueberry pudding cake.

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Saturday 3rd of October 2009

Betty - It was awfully good. And hey, you've got frozen blueberries, right? Or this is just the preparation for when it IS blueberry season?


Monday 28th of September 2009

Sounds so gooood! Too bad it's just spring here.


Wednesday 23rd of September 2009

Midday Escapades - Ooo, divine! Great way to describe it. Let me know what you think.

Meal Planning with Connie - Now you're my kind of girl! Gotta always have some blueberries in the freezer!

Ave - Oh how exciting. I'll definitely stop by.

Kelly - And perfect for fall? Warm and yummy and mmmm, I think I need more.

Shelly - Love the enthusiasm. I hope you like it!

Cookie - Ummmm yeah. No picture. I forgot and then *poof* it was gone. Oops.

Brenda - Or sounds... as Cookie pointed out, I forgot the pics!

Lisa - It's a goodie - and yes, definitely there will be pics next time :)


Tuesday 22nd of September 2009

Hi Michelle,That blueberry cake looks wonderful!! Thank for sharing the recipe. Happy TMTT!


Tuesday 22nd of September 2009

Looks delicious!

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