Blueberry Peach Pudding Cake
Dive into the luscious layers of this Blueberry Peach Pudding Cake, a dessert that combines the vibrant sweetness of blueberries and juicy peaches with the magic of self-saucing baked goodness. This easy-to-make treat features a soft, golden cake perched atop a rich, fruity pudding layer that forms as it bakes, thanks to a unique technique involving boiling water. A sprinkle of brown sugar adds a caramelized depth, while hints of vanilla infuse the batter with warmth and aroma. Ready in just over an hour, this rustic dessert is ideal for summer gatherings, cozy family dinners, or anytime you crave a fruity comfort food indulgence. Serve it warm and let the pudding layer shine with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch.
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Recipe Information
Ingredients
- 1 cup fresh or frozen blueberries
- 2 cups ripe peaches, peeled and sliced
- 1 cup granulated sugar
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.75 cups whole milk
- 1.5 teaspoons vanilla extract
- 0.75 cups brown sugar
- 1.25 cups boiling water
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish or similarly sized pan.
In a medium bowl, combine the blueberries and peach slices. Spread them evenly in the bottom of the prepared baking dish.
In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt until well mixed.
Add the melted butter, milk, and vanilla extract to the dry ingredients and stir until a smooth batter forms.
Pour the batter evenly over the fruit in the baking dish, using a spatula to spread it as needed. Do not worry if it doesn't completely cover the fruit.
Sprinkle the brown sugar evenly over the batter layer.
Slowly pour the boiling water over the top of the mixture. Do not stir; the water will create the pudding layer as it bakes.
Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and set. A cake tester or toothpick inserted into the cake layer should come out clean.
Allow the pudding cake to cool for 10-15 minutes before serving. The cake will settle slightly as it cools, and the pudding layer will become thicker and more pronounced.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
3092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1967 mg | 86% | |
| Total Carbohydrate | 525.5 g | 191% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 371.6 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 403 mg | 31% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1669 mg | 36% | |
*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.
