Mom's Easy Blueberry Pudding Cake

Ingredients

Baking Dish:

Blueberry Mixture:

Dry Ingredients For Batter:

Moist Ingredients For Batter:

Topping:

Water:

Instructions

  1. Preheat oven to 350°.
  2. Liberally butter an 8x8x2-inch square baking pan and set aside.
  3. In a medium bowl, toss the blueberries, cinnamon, and lemon juice.
  4. Using a rubber spatula gently transfer the blueberry mixture to the prepared pan spreading out evenly.
  5. In a mixing bowl, whisk together the flour, sugar, and baking powder.
  6. In a small bowl whisk together the melted butter and buttermilk.
  7. Using a spatula, stir the buttermilk and melted butter into the flour mixture just until it comes together in a thick batter.
  8. Spoon the batter over the blueberries in the pan. Use the spoon handle or a finger to gently spread the batter out so that it just covers the top of the blueberries.
  9. Bring 1 cup of water to a boil.
  10. In a small bowl, whisk together the sugar and cornstarch.
  11. Sprinkle the sugar and cornstarch mixture over the batter.
  12. Slowly pour the boiling water over the contents of the pan.
  13. DO NOT STIR.
  14. Bake for 50 to 60 minutes, or until cake has risen and toothpick in center comes out clean.
  15. Serve warm with vanilla ice cream or whipped cream.

Comments

Makes 6 servings.

Yes, mixed berries can be substituted for the blueberries!

An easy and fun dessert. Boiling water is poured over the batter. After baking the water magically disappears leaving a beautiful golden cake with a blueberry pudding underneath.

Best served warm out of the oven and topped with vanilla ice cream!

This is a classic recipe popularized in the late 1800's and still a favorite today.

Mom's version is less sweet than some, but seems just right to me.

For a chocolate pudding cake try making Mom's Easy Brownie Pudding Cake.

Or, if you are a fan of mixing chocolate and coffee together try making Easy Mocha Fudge Pudding Cake.

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