Blueberries Cake Pudding
Delight your taste buds with this irresistible Blueberries Cake Pudding, a perfect fusion of tender cake and juicy fruit compote. Featuring a moist, buttery cake base swirled with fresh blueberries and topped with a luscious layer of sweet-tart blueberry topping, this dessert is both comforting and elegant. A hint of lemon juice enhances the natural brightness of the blueberries, while vanilla extract adds a warm, fragrant note to every bite. Ready in just an hour, this crowd-pleasing treat is ideal for brunches, afternoon tea, or as a show-stopping dessert served warm with whipped cream or vanilla ice cream. Whether you're baking for family or entertaining guests, this easy-to-make recipe captures the essence of homemade goodness in every slice. Perfectly simple, perfectly delicious!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 2 large Eggs
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1.5 cups Fresh blueberries
- 0.25 cup Powdered sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan or a similarly-sized baking dish.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy, using a hand or stand mixer. This should take about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix gently until just combined. Do not overmix.
Fold in 1 cup of fresh blueberries using a spatula, ensuring the blueberries are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
In a small bowl, toss the remaining 0.5 cup of blueberries with the powdered sugar, cornstarch, and lemon juice. Spread this mixture evenly over the cake batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve warm or at room temperature. Optionally, top with whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 418.5 g | 152% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 259.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 261 mg | 20% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 745 mg | 16% | |
*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.
