Blueberry Pudding Cake

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.

4.41 from 5 votes

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 220kcal

Author: Michelle

Toss blueberries, lemon juice and cinnamon together, and place in an 8x8 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.

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.

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