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Blueberry Pudding Cake

Prep Time 15 min

Total Time 45 mins

Meal Type Dessert, Side

Servings 9



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


3/4 cup sugar

1 tablespoon cornstarch

1 cup boiling water


Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.


  1. Toss the blueberries with cinnamon and lemon juice; place in a greased 8-in. square baking dish. In a small bowl, combine the flour, sugar and baking powder; stir in milk and butter. Spoon over berries.

  2. Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water overall. Bake at 350° for 45-50 minutes or until a toothpick inserted into the cake portion comes out clean.

Nutrition Facts: 1 piece: 244 calories, 4g fat (3g saturated fat), 11mg cholesterol, 91mg sodium, 51g carbohydrate (37g sugars, 1g fiber), 2g protein.

Blueberry Pudding Cake Recipe _ Taste of
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