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