{"id":136078,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/blueberry-pudding-cake\/"},"modified":"2025-06-10T09:43:51","modified_gmt":"2025-06-10T14:43:51","slug":"blueberry-pudding-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/blueberry-pudding-cake\/","title":{"rendered":"Blueberry Pudding Cake"},"content":{"rendered":"<p>An abundance of blueberries is never a bad thing, especially during the peak summer months. But these precious gems deserve to go toward a worthwhile recipe, and this blueberry pudding cake is just that. Why? Because the blueberries make the special sauce that\u2019s baked right underneath the tender crumb, creating this sort of \u201cself-saucing\u201d cake that needs no extra accompaniments. Although, a little whipped cream never hurt.<\/p>\n<div class=\"post-nl-promo\" style=\"padding: 25px; margin-bottom: 30px; background-color: #416dad; font-family: 'montserrat'; color: #ffffff; border: 1px solid #416DAD; border-radius: 10px; font-size: 18px; line-height: 150%; text-align: center;\">We&#8217;re counting down the top summer dishes\u2014here&#8217;s one of them! To join the countdown and for more festive fun, <a style=\"font-weight: normal; color: #ffffff;\" href=\"https:\/\/www.tasteofhome.com\/newsletter\/\" data-name=\"www.tasteofhome.com\/newsletter\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\">sign up for our Holiday newsletter<\/a>.<\/div>\n<h2>Ingredients for Blueberry Pudding Cake<\/h2>\n<ul>\n<li><strong>Blueberries:<\/strong> Use fresh or frozen blueberries here. If they\u2019re in season, I always use fresh blueberries. Otherwise, I find that frozen wild blueberries have the best flavor. If using frozen blueberries of any kind, thaw them and drain the excess liquid first.<\/li>\n<li><strong>Cinnamon:<\/strong> Warm, sweet, cozy cinnamon is a subtle flavor among the juicy blueberries and tart lemon juice.<\/li>\n<li><strong>Lemon:<\/strong> Fresh lemon juice breaks up the sweetness just a bit with its bright flavor.<\/li>\n<li><strong>All-purpose flour:<\/strong> The cake should be tender and moist but stable and strong enough to soak up some of that yummy blueberry sauce.<\/li>\n<li><strong>Sugar:<\/strong> The sugar in the cake sweetens and helps the cake brown. A little extra sugar is sprinkled on top too.<\/li>\n<li><strong>Milk:<\/strong> While we suggest 2% milk, you can really use any type of milk or cream, like buttermilk, skim, whole, heavy cream or <a href=\"https:\/\/www.tasteofhome.com\/article\/non-dairy-milk-alternatives\/\" data-name=\"www.tasteofhome.com\/article\/non-dairy-milk-alternatives\/\" data-module=\"content engagement\" data-position=\"embedded links\">nondairy milk alternatives<\/a>.<\/li>\n<li><strong>Butter:<\/strong> Melt the butter so it mixes in with the cake batter easily.<\/li>\n<li><strong>Cornstarch:<\/strong> The cornstarch will help thicken the blueberry sauce so it\u2019s not overly runny.<\/li>\n<li><strong>Boiling water:<\/strong> Boiling water activates the cornstarch and moistens the cake.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Toss the blueberries with cinnamon and lemon juice<\/h3>\n<p>Preheat the oven to 350\u00b0F. In a bowl, toss the blueberries with the cinnamon and lemon juice. Pour the mixture into a greased 8-inch square baking dish and evenly spread out the blueberries.<\/p>\n<h3>Step 2: Make the cake batter<\/h3>\n<p>In a small bowl, whisk together the all-purpose flour, sugar and baking powder. Stir in the milk and melted butter.<\/p>\n<h3>Step 3: Layer the batter on top of the blueberries<\/h3>\n<p>Spoon the cake batter evenly over the blueberries.<\/p>\n<h3>Step 4: Add the toppings<\/h3>\n<p>In a small bowl, stir together the sugar and cornstarch, then sprinkle it all over the cake batter. Finally, slowly and carefully pour the boiling water over all.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> To limit movement, place the pan on the oven rack, then pour the boiling water on top.<\/p>\n<h3>Step 5: Bake the cake<\/h3>\n<p>Bake the cake until a toothpick inserted into the cake portion comes out clean, 45 to 50 minutes. Serve the cake warm. If desired, top each serving with whipped cream and additional blueberries.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2138768\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Blueberry-Pudding-Cake_TOHVP25_8707_MF_04_10_1.jpg?fit=700%2C1024\" alt=\"Blueberry Pudding Cake in a baking dish with blueberries on the side\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Use other berries:<\/strong> Instead of blueberries, use raspberries, blackberries or strawberries. A mix of them offers complexity too!<\/li>\n<li><strong>Make it vegan:<\/strong> It\u2019s super easy to make this blueberry pudding cake recipe plant-based. Use cane sugar instead of granulated sugar, <a href=\"https:\/\/www.tasteofhome.com\/collection\/vegan-butter\/\" data-name=\"www.tasteofhome.com\/collection\/vegan-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\">vegan butter<\/a> in place of regular butter and a nondairy milk as the milk. To serve the cake, find the <a href=\"https:\/\/www.tasteofhome.com\/collection\/vegan-ice-cream-brands\/\" data-name=\"www.tasteofhome.com\/collection\/vegan-ice-cream-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\">best vegan ice cream brand<\/a> or coconut whipped topping in the frozen section.<\/li>\n<li><strong>Go gluten-free:<\/strong> To make our cake gluten-free, omit the all-purpose flour and use one of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\/\" data-name=\"www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\/\" data-module=\"content engagement\" data-position=\"embedded links\">best gluten-free flour blends<\/a> in its place. My favorite is King Arthur Measure for Measure Gluten-Free Flour.<\/li>\n<li><strong>Bump up the flavor:<\/strong> Add lemon zest, vanilla extract and\/or a pinch of cardamom to the cake batter or blueberry sauce to up the flavor.<\/li>\n<\/ul>\n<h2>How to Store Blueberry Pudding Cake<\/h2>\n<p>Once the blueberry pudding cake has cooled to room temperature, cover it with storage wrap. Or, transfer slices of the cake to an airtight container. It should be kept in the refrigerator, where it can last up to four days.<\/p>\n<h3>How do you reheat individual servings of blueberry pudding cake?<\/h3>\n<p>Reheat individual servings in the microwave. I like to place a damp paper towel over the top to add some moisture back into the cake.<\/p>\n<h2>Blueberry Pudding Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2138769\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Blueberry-Pudding-Cake_TOHVP25_8707_MF_04_10_2.jpg?fit=700%2C1024\" alt=\"Blueberry Pudding Cake piece in a white bowl with a spoon\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h3>Can you bake blueberry pudding cake in a different pan? Can you double the recipe?<\/h3>\n<p>Yes, you can bake our blueberry pudding cake recipe in a different pan. Instead of an 8-inch square pan, bake the cake in a 9-inch round pan. You could also use a 9-inch square pan, but just know the cake will be a little thinner and may not need as long of a bake time.<\/p>\n<p>You can double the blueberry pudding cake recipe, too, and bake the cake in a 13&#215;9-inch baking pan.<\/p>\n<h3>Why did my blueberry sauce come out runny?<\/h3>\n<p>The blueberry sauce may have come out runny if you used frozen blueberries that were not thawed first. Frozen berries expel a lot of excess water when thawed, and the extra water needs to be drained first. Next time, thaw and drain frozen blueberries before using them in this recipe.<\/p>\n<h3>How do you serve blueberry pudding cake?<\/h3>\n<p>Serve blueberry pudding cake while it\u2019s still warm. Since the sauce is built into the recipe, you need to serve this cake with only a bit of whipped topping or a scoop of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-vanilla-ice-cream-brands\/\" data-name=\"www.tasteofhome.com\/collection\/best-vanilla-ice-cream-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\">best vanilla ice cream<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Blueberry pudding cake creates a tender cake that has the blueberry sauce baked right underneath.<\/p>\n","protected":false},"author":7955,"featured_media":2137255,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,307119,307129,305744,304328,304288,305487,304338,307104,303966,304368,303887,306848,304347,304268,305793,324623,304388,304398,304150,303883,304353],"categories-v2":[308500,310461,309438,310169,310174,311389,308988,308319,308984,308481,259620,310796,308992,310155,308495,308745,308478,309603,308998,259483,311436,309177,308752,308797,309434,308476,309005],"coauthors":[342012],"recommended_recipes":[{"post_title":"Cherry Pudding Cake","post_link":"\/recipes\/cherry-pudding-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/EXPS_CMBZ17_1597_C11_29_6b.jpg"},{"post_title":"Blueberry Dump Cake","post_link":"\/recipes\/blueberry-dump-cake\/","post_image":"\/wp-content\/uploads\/2022\/10\/Blueberry-Dump-Cake_EXPS_FT22_270945_ST_10_12_1.jpg"},{"post_title":"Lemon Blueberry Cake","post_link":"\/recipes\/lemon-blueberry-cake\/","post_image":"\/wp-content\/uploads\/2025\/03\/Lemon-Blueberry-Cake_EXPS_TOHVP25_278557_MF_02_20_2.jpg"},{"post_title":"Banana Pudding Cake","post_link":"\/recipes\/banana-pudding-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Banana-Pudding-Cake_EXPS_HCA25_63227_MD_P2_01_22_13b.jpg"},{"post_title":"Lemon Pudding Cake","post_link":"\/recipes\/lemon-pudding-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Lemon-Pudding-Cake_EXPS_TOHD24_6435_SarahTramonte_4.jpg"},{"post_title":"Blueberry Lemon Cake","post_link":"\/recipes\/blueberry-lemon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Blueberry-Lemon-Cake_EXPS_FT21_24212_F_0205_1.jpg"},{"post_title":"Blueberry Pound Cake","post_link":"\/recipes\/blueberry-loaf-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Blueberry-Pound-Cake_EXPS_TOHD24_10710_EricKleinberg_5.jpg"},{"post_title":"Blueberry Snack Cake","post_link":"\/recipes\/blueberry-snack-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21309_TH10386D33B.jpg"},{"post_title":"Lemon Blueberry Cornmeal Cake","post_link":"\/recipes\/lemon-blueberry-cornmeal-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps67997_HCK163687D07_07_2b-2.jpg"},{"post_title":"Chocolate Pudding Cake","post_link":"\/recipes\/brownie-pudding\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chocolate-Pudding-Cake_EXPS_TOHD24_3049_ChristineMa_9.jpg"},{"post_title":"Lemon Blueberry Coffee Cake","post_link":"\/recipes\/lemon-blueberry-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Blueberry-Coffee-Cake_EXPS_FT22_20152_F_0420_1.jpg"},{"post_title":"Strawberry-Banana Pudding Cake","post_link":"\/recipes\/strawberry-banana-pudding-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Strawberry-Banana-Pudding-Cake_EXPS_SDJJ17_174869_D02_17_6b.jpg"},{"post_title":"Coconut Blueberry 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Pudding Cake","datePublished":"2018-01-01","dateModified":"2025-05-05","prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Blueberry-Pudding-Cake_EXPS_TOHVP25_8707_MF_04_10_2.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Blueberry pudding cake creates a tender cake that has the blueberry sauce baked right underneath.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Toss the blueberries with cinnamon and lemon juice","text":"Preheat the oven to 350\u00b0F. In a bowl, toss the blueberries with the cinnamon and lemon juice. Pour the mixture into a greased 8-inch square baking dish and evenly spread out the blueberries."},{"@type":"HowToStep","name":"Make the cake batter","text":"In a small bowl, whisk together the all-purpose flour, sugar and baking powder. Stir in the milk and melted butter."},{"@type":"HowToStep","name":"Layer the batter on top of the blueberries","text":"Spoon the cake batter evenly over the blueberries."},{"@type":"HowToStep","name":"Add the toppings","text":"In a small bowl, stir together the sugar and cornstarch, then sprinkle it all over the cake batter. Finally, slowly and carefully pour the boiling water over all. Editor\u2019s Tip: To limit movement, place the pan on the oven rack, then pour the boiling water on top."},{"@type":"HowToStep","name":"Bake the cake","text":"Bake the cake until a toothpick inserted into the cake portion comes out clean, 45 to 50 minutes. Serve the cake warm. If desired, top each serving with whipped cream and additional blueberries.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Blueberry-Pudding-Cake_TOHVP25_8707_MF_04_10_1.jpg?fit=700,1024"}],"recipeYield":"9 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 244 calories","fatContent":"4g fat (3g saturated fat)","cholesterolContent":"11mg cholesterol","sodiumContent":"91mg sodium","carbohydrateContent":"51g carbohydrate (37g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7777777,"reviewCount":54,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Blueberry Pudding Cake","description":"Check out this video for how to make Blueberry Pudding Cake","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/p53yLQFf\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/p53yLQFf-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Irmgard"},"reviewBody":"This dessert is very good and turned out well. I reduced the sugar by half which is a good thing. I found it very sweet and could have reduced the sugar even more. I will definitely make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Latinchick"},"reviewBody":"<p>I have been looking for a quick, delicious and easy dessert and this is it! Decided to give it a try today and VERY and pleasantly  surprised! I was afraid it was going to be too sweet, but it wasn't! I used Saskatoon berries instead of Blueberries, after all they grow right on my backyard and are delicious. I served it with Vanilla Ice cream. Definitely a keeper. 10\/10<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bart643"},"reviewBody":"Turned out great. I did double the cornstarch.  Definitely a keeper","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jinx45"},"reviewBody":"<p>Terrific. Put\u2019s my Moms out to pasture. Thank you for sharing it with all of us. I have made it 5 times in 2 weeks for different functions and now carry the recipe printed out on sheets to pass out because everyone asks for it. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mngirl123"},"reviewBody":"This dessert turn out perfect every time I make it.  It is easy to make and always a favorite.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CarolDawn"},"reviewBody":"<p>So good, I make it over and over each season and throughout the year with my frozen berries. In fact just took one out of the oven. I love the topping that the cornstarch and sugar makes. I do add lemon zest to my berries but that's the only tweak I make to the recipe. Love, love it, a keeper for sure.   <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jeffrey293"},"reviewBody":"Tried it on a whim. Super glad i did!\nChallenge not to sit down & eat it all!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Muskokagirl"},"reviewBody":"<p>Many Years ago , I cut this recipe out of a Taste Recipes magazine.  Have made it several times over the years.<\/p><p>I reduce the sugar in the battery to 1\/2 cup. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DDPLoeches"},"reviewBody":"I really wanted to try this recipe, because I had lots of blueberries, but I was out of lemon juice. I doubled the blueberries and put them in a 9x13 pan. I sprinkled the blueberries with a mixture of vinegar and lemon flavoring. I doubled the topping, except that I cut the sugar to 1 1\/4 cups instead of 1 1\/2 cups. I didn't double the sugar-cornstarch-water part, just used the amount for a single batch. It took about an hour to bake, and it's delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"misscoffeepot"},"reviewBody":"<p>Easy to assemble, and lovely flavors. I have been known to toss in  other frozen berries from the freezer in with the blueberries- yummy. I bake in a 9 inch pie plate which works well.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-06-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Deborah3780"},"reviewBody":"<p>This is a great recipe and you need to give this one a try! Use 4 cups of fruit and it\u2019s going to be your favorite cobbler recipe from now on. The slurry you pour over in the last step creates a crispy top so don\u2019t skip that. I\u2019m going to try fresh peaches next time and will scatter slivered almonds over the top. This is a seriously calorie-worthy bake!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-07-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joanne764"},"reviewBody":"<p>I love this recipe as is but was wondering if I could use buttermilk instead of reg. Milk? Would it improve or take away from the already delicious taste?<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dlynsmith9"},"reviewBody":"<p>This is a wonderful, delicious and easy recipe.  I did not have any lemons or juice so I omitted it.  It still turned out great.  I served it with whipped topping.  My husband said it was a keeper.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dshephard7"},"reviewBody":"I can\u2019t stop going back for more helpings!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MaryAnne254"},"reviewBody":"<p>This dessert is scrumptious! Just the right amount of sweetness, and it is easy to make. Delicious served warm!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TOH_Monica"},"reviewBody":"<p>So good, and easy!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"banut46"},"reviewBody":"this post violated our policy","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lbartl54"},"reviewBody":"Love this recipe! I double it and use a 13 x 9 pan. I found it easier to put the pan in the oven and pour the water over top with the pan on the rack. Hard for me to avoid a mess trying to get the full slushy pan into the oven!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DebHorton"},"reviewBody":"I have made this recipe many, many times and each time it is a total hit. I'll continue making it with no changes to the recipe since it is perfect the way it was first written!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"misscoffeepot"},"reviewBody":"really easy and good.  Lear from my mistakes- I put in a few too many blueberries, so ended up with more juice than would thicken- so do not be tempted to stay from the recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JRocandJordysMom"},"reviewBody":"I have made this cake 6 times.  I follow the recipe exactly and it always turns out great.  I get many compliments on it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"VienneM"},"reviewBody":"LOVE this dessert when served with vanilla ice cream! I suggest upping the cornstarch amount to at least 2 tbsp (otherwise the sauce is very thin, not really thickened much at all- but I always use frozen blueberries, so maybe that makes the difference?)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sarah"},"reviewBody":"Does this need to be stored in the refrigerator?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Blueberry Pudding Cake","description":"Check out this video for how to make Blueberry Pudding Cake","url":"http:\/\/content.jwplatform.com\/videos\/p53yLQFf-Uot7Fvi8.mp4","duration":"1m26s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/8o72ipdb7a4qk440f6dj1k3e6u3s3so4.jpg","advertising":"","jw_id":"p53yLQFf","jw_url":"http:\/\/content.jwplatform.com\/videos\/p53yLQFf-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/p53yLQFf\/poster.jpg?width=720","jw_publish_date":"2025-05-02T00:00:00"},"rms_legacy_id":"8707","romance_copy_dek":"Blueberry pudding cake creates a tender cake that has the blueberry sauce baked right underneath.","enhanced_recipe_title":"Blueberry Pudding Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups fresh or frozen blueberries","IngredientText":"2 cups fresh or frozen blueberries"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon lemon juice","IngredientText":"1 teaspoon lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup all-purpose flour","IngredientText":"1 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup sugar","IngredientText":"3\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking powder","IngredientText":"1 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup 2% milk","IngredientText":"1\/2 cup 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons butter, melted","IngredientText":"3 tablespoons butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>TOPPING:<\/b>","IngredientText":"<b class='sIngredient'>TOPPING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup sugar","IngredientText":"3\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon cornstarch","IngredientText":"1 tablespoon cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup boiling water","IngredientText":"1 cup boiling water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Whipped cream, optional","IngredientText":"Whipped cream, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Blueberry-Pudding-Cake_EXPS_TOHVP25_8707_MF_04_10_2.jpg","RecipeId":8707,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Blueberry Pudding Cake Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"57823\" ol-id=\"T073YUA\"]","RecipeAttachmentFileName":"Blueberry-Pudding-Cake_EXPS_TOHVP25_8707_MF_04_10_2.jpg","ContributorId":null,"Firstname":"Jan","Lastname":"Bamford","City":"Sedgwick","StateDescription":"Maine","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. 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