Blueberry Pudding Cake
Blueberry Pudding Cake
If you’re looking for an easy and delicious dessert to make with summer fresh blueberries (or frozen), then you have to try my Blueberry Pudding Cake. It’s SO GOOD. Warm pudding-y vanilla cake with jammy blueberries in every bite. This is one of our family favourites! This is a great recipe for summer barbecues, picnics or potlucks (or really any time of year when you’re craving a yummy blueberry dessert).
About this Blueberry Pudding Cake:
This Blueberry Pudding Cake has a vanilla cake base with soft jammy blueberries baked right in. The blueberry topping is added to the top of the cake batter and as the cake bakes, the blueberry mixture bakes down into the cake and the cake bakes up around the blueberry, creating an almost pudding like texture. Irresistible. Warm gooey pudding-y vanilla cake and sweet jammy blueberries? YES PLEASE.
Blueberry Pudding Cake Recipe Tips
- BLUEBERRIES: You can use fresh or frozen blueberries.
- DO NOT MIX THE TWO LAYERS! Leave the unbaked cake in the two layers (vanilla cake batter on the bottom and blueberry mixture on the top) and let the oven do the work. See images below for reference.
- STORAGE: Cover tightly and store at room temperature for 1 – 2 days (if it even lasts that long!).
- FREEZING: I don’t recommend freezing this dessert.
Don’t mix the layers!
The blueberry mixture is added to the top of the cake batter and as the cake bakes, the blueberry bakes down into the cake. So DON’T mix the layers. Here’s what it should look like right before this blueberry pudding cake goes into the oven.
Serving Suggestion:
This Blueberry Pudding Cake can be served hot, warm or cold! It’s especially delicious with vanilla ice cream or whipped cream. Or try it with a scoop of lemon sorbet…yum!
Blueberry Pudding Cake
Ingredients
Blueberry Mixture:
- 3 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
Vanilla Pudding Cake:
- 1/4 cup butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup milk 2% or whole milk
Instructions
- Preheat your oven to 350 degrees F.
Blueberry Mixture:
- Add the blueberries and sugar to a saucepan.3 cups fresh or frozen blueberries, 1/3 cup granulated sugar
- Cook over low/medium heat for 15-20 minutes. The mixture is done when the blueberries are soft and mostly broken down, the mixture should be jammy and slightly syrupy.
- Set aside to cool slightly.
Vanilla Pudding Cake:
- Cream together the butter and 1/2 cup sugar.1/4 cup butter, 1/2 cup granulated sugar
- Add the egg and mix until smooth. Set aside.1 large egg
- In a separate bowl whisk together the flour, baking powder and salt.1 cup all purpose flour, 2 tsp baking powder, 1/4 tsp salt
- In a measuring cup mix together the milk and vanilla.1/2 cup milk, 1/2 tsp vanilla extract
- Add the flour mix to the butter mix, alternating with the vanilla milk. Mix together well.
- Grease an 8 x 8 baking dish with butter, then add the batter to the pan, smoothing it out evenly.
- Add the slightly cooled blueberry mixture over the top of cake batter (see pictures for reference). DO NOT MIX the blueberry mixture into the cake batter.
- Bake for 30 minutes. The cake is done when a toothpick inserted into the centre comes out clean.
- Serve hot, warm or cold. It's especially delicious with vanilla ice cream or whipped cream.
More Dessert Recipes
Delicious recipe ideas for dessert.
With love, from Our Tasty Kitchen, to yours!
~ Jo-Anna
