Cake Topped Blueberry Dessert
Discover the perfect harmony of fruity and buttery flavors with this Cake Topped Blueberry Dessert, a delightful twist on classic cobblers. This recipe features a luscious layer of sweet, thickened blueberries made vibrant with their natural juices, topped with a rich, golden cake that’s light yet decadent. The simple batter, infused with vanilla and a touch of milk for tenderness, creates a beautiful contrast to the bursting freshness of blueberries. Prepared in just one baking dish, this easy dessert comes together in under an hour, making it ideal for both weeknight treats and entertaining. Serve it warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream for the ultimate comfort dessert experience. Perfect for blueberry lovers, this recipe is a must-try when fresh berries are in season!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups fresh blueberries
- 0.75 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 0.5 cup granulated sugar (for topping)
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish and set aside.
In a medium saucepan, combine the blueberries, 0.75 cup of granulated sugar, and cornstarch. Heat over medium heat, stirring occasionally, until the mixture thickens and begins to bubble, about 5–7 minutes. Remove from heat and pour the blueberry mixture into the prepared baking dish.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, use a handheld or stand mixer to cream the butter and 0.5 cup of sugar until light and fluffy, about 2–3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition.
Spoon dollops of the batter over the blueberry mixture in the baking dish, spreading gently with the back of a spoon to cover most of the blueberries. It’s fine if some of the blueberries peek through.
Bake in the preheated oven for 35–40 minutes, or until the topping is golden brown and a toothpick inserted into the cake topping comes out clean.
Allow the dessert to cool for at least 15 minutes before serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 449.0 g | 163% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 316.8 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 860 mg | 18% | |
*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.
