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This fresh blueberry pudding cake is so good with ice cream on top.2 cups fresh blueberries (You can make this using all kinds of berries) 1 tablespoon lemon juice 1 1/2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 3 tablespoons cooking oil (I used Canola) 2 teaspoons vanilla extract 1 teaspoon cinnamon 1 cup sugar 1 cup evaporated milk (could use regular milk) Topping: 1 tablespoon cornstarch 1/4 cup sugar 1 cup boiling water Layer your berries in an 8 x 8 x 2 inch baking dish sprayed with cooking spray. Sprinkle the lemon juice over the berries and kind of mix so they are coated. Mix flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk together and spread over the berries. Boil one cup water in microwave or on stove and mix with sugar and cornstarch in a separate bowl making sure it is well blended. Pour over dough and berries. Bake in preheated 350 degree oven for 45 to 55 minutes until browned on top. Serve with ice cream or just plain. Enjoy! If you like this recipe, you might also like my recipe for Peanut Butter Puddin’ Cake. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Click to follow The Southern Lady Cooks on Facebook.