Blueberry Pudding Cake

Name: Blueberry Pudding Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 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

Total Time Prep: 15 min. Bake: 45 min.

Yield 9 servings

Contest Winner

Test Kitchen Approved

Blueberry pudding cake creates a tender cake that has the blueberry sauce baked right underneath.

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.

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

Recipe Creator