We have many acres of blueberry bushes in the area where we live. My father-in-law has a number of them near his house, so I have an abundant supply every year. I'm always looking for ways to use the berries. This is a new recipe I found, and it's been very popular. —Jan Bamford, Sedgwick, Maine
Blueberry Pudding Cake
Watch How to Make Blueberry Pudding Cake
Blueberry Pudding Cake
Prep Time
15 min
Cook Time
45 min
Yield
9 servings
Ingredients
- 2 cups fresh or frozen blueberries
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 cup 2% milk
- 3 tablespoons butter, melted
- TOPPING:
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
- Whipped cream, optional
Directions
- Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries.
- Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Nutrition Facts
1 serving: 244 calories, 4g fat (3g saturated fat), 11mg cholesterol, 91mg sodium, 51g carbohydrate (37g sugars, 1g fiber), 2g protein.
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