Description

Blueberry Pudding Cake is a magical dessert that bakes up with a fluffy cake layer on top and a warm, juicy blueberry sauce underneath. It’s made with simple ingredients and comes together in one pan—ideal for summer or anytime you have fresh or frozen blueberries on hand.

Ingredients

Units Scale

For the Cake Batter:

1 cup all-purpose flour

3/4 cup granulated sugar

2 tsp baking powder

1/4 tsp salt

1/2 cup milk

2 tbsp melted butter

1 tsp vanilla extract

For the Blueberry Layer:

2 cups fresh or frozen blueberries

3/4 cup sugar

1 tbsp cornstarch

3/4 cup boiling water

1 tbsp lemon juice (optional)

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Instructions

Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk, melted butter, and vanilla until a smooth batter forms.
Spread the batter evenly into the prepared baking dish.
In a separate bowl, mix blueberries with sugar and cornstarch. Stir in boiling water and lemon juice if using. Gently pour the blueberry mixture over the batter—do not stir.
Bake for 40–45 minutes, or until the top is golden and the blueberry sauce is bubbling around the edges.

Let cool slightly before serving. Best served warm with vanilla ice cream or whipped cream.

Notes

You can substitute blackberries or raspberries if you like.
For extra richness, add a splash of cream to the blueberry topping before baking.

Leftovers can be stored in the fridge and reheated.