Blueberry Pudding Cake

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4.2 from 15 reviews

Grab a spoon and dig into this Blueberry Pudding Cake – a luscious, warm blueberry sauce is hidden under a perfectly sweet lemon-almond cake.

Scale

1 tablespoon butter to grease an 8x8-inch pan

1 pint fresh ripe blueberries

1 teaspoon ground cinnamon

1 teaspoon lemon zest

Juice from half a lemon

1 cup all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1/2 cup whole milk

3 tablespoons melted butter

1 teaspoon almond extract

1/3 cup more granulated sugar

1 tablespoon corn starch

1/4 teaspoon salt

1 cup boiling water

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Preheat oven to 350 degrees F.
Liberally butter an 8×8-inch pan and set aside.
In a bowl, toss blueberries with cinnamon, zest and juice. Pour into prepared pan.
In a medium bowl, whisk flour, ¾ cup sugar and baking powder.
Whisk in milk and melted butter along with almond extract. Pour this evenly over the blueberries.
In a small bowl mix 1/3 cup of sugar with corn starch and salt and sprinkle this over the batter.
Pour the cup of boiling water into the pan (right over the batter) and place in the preheated oven and bake for 35-40 minutes or until a tooth pick inserted into the batter comes out clean, but there is still blueberry sauce at the bottom. (The original recipe had a baking time of 55 to 60 minutes, but our cake was ready after 40 minutes.)

Fresh cultivated blueberries are best for this. Try not to get the wild smaller berries.
Although we used fresh blueberries in this recipe, frozen blueberries will work too.
As this Blueberry Pudding Cake bakes, it rises right to the top edge of an 8×8-inch pan, and once out of the oven, it deflates to about half.

Find it online: https://www.afamilyfeast.com/blueberry-pudding-cake/