Blackberry Pudding Cake
Dive into the irresistible allure of homemade comfort with this Blackberry Pudding Cake—a delightful blend of rich, fruity flavors and soft, pudding-like textures. Bursting with juicy blackberries that create a luscious, syrupy base, this dessert is topped with a tender, cinnamon-kissed cake layer, made from pantry staples like all-purpose flour, milk, and butter. The magic happens as boiling water is gently poured over the batter, transforming it during baking into a two-layered masterpiece: a golden, moist cake on top and a sweet, bubbling blackberry sauce beneath. Ready in under an hour, this easy-to-make treat is perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the ultimate summer dessert twist on traditional cobblers and puddings, guaranteed to be a favorite at any gathering or family dinner!
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Recipe Information
Ingredients
- 2 cups blackberries
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 0.5 cup brown sugar, packed
- 0.25 teaspoon cinnamon (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.
Spread the blackberries evenly across the bottom of the prepared baking dish.
In a medium bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt.
Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir until just combined to form a thick batter.
Spread the batter evenly over the blackberries in the baking dish, using a spatula to smooth the top.
In a small bowl, combine the brown sugar and cinnamon (if using). Sprinkle this mixture evenly over the batter in the dish.
Pour the boiling water gently over the entire dish, being careful not to disturb the layers. Do not stir.
Place the dish in the preheated oven and bake for 40 minutes, or until the top is golden brown and set.
Remove from the oven and let the pudding cake cool for 10-15 minutes. The cake will settle, and the blackberries will create a sauce-like layer at the bottom.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 227.6 g | 83% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 118.4 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 355 mg | 27% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
