Blueberry Pudding Cake
Indulge in the irresistible charm of a Blueberry Pudding Cake—a dessert that combines the light, fluffy texture of a cake with the rich, saucy goodness of a self-saucing pudding. This easy-to-make treat bursts with the vibrant flavor of fresh blueberries nestled in a golden batter. As it bakes, a magical transformation occurs: a luscious blueberry sauce develops beneath the cake, creating a delightful contrast of textures. Perfectly complemented by the richness of brown sugar and a hint of vanilla, this dessert is ready in just over an hour and serves up to six. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a crowd-pleasing, comfort-food dessert that’s as stunning as it is scrumptious.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar (divided)
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Whole milk
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 2 cups Fresh blueberries
- 0.5 cup Brown sugar
- 1 cup Boiling water
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch square baking dish.
In a medium mixing bowl, whisk together the flour, 1/2 cup of the granulated sugar, baking powder, and salt.
Add the milk, melted butter, and vanilla extract to the dry ingredients, and stir until a smooth batter forms.
Spread the batter evenly into the prepared baking dish.
Scatter the blueberries evenly over the top of the batter.
In a small bowl, combine the remaining 1/4 cup of granulated sugar and the brown sugar. Sprinkle this mixture evenly over the blueberries.
Pour the boiling water over the entire mixture in the dish, being careful not to stir.
Bake in the preheated oven for 45-50 minutes, or until the top is golden and the cake portion is set.
Allow the pudding cake to cool for at least 10 minutes before serving. The bottom will have a delicious blueberry sauce that forms during baking.
Serve warm, optionally topped with vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 364.0 g | 132% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 257.0 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 253 mg | 19% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 654 mg | 14% | |
*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.
