FRESH BLUEBERRY PUDDING CAKE
Blueberry Pudding Cake will become a favorite recipe.
Fresh blueberry pudding cake is so good with ice cream on top. Blueberry pudding cake makes a great dessert your family and friends will love. Blueberries are one of my favorite foods and they are so good for you.
Blueberry pudding cake is one of our most popular recipes!
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. Add Topping.
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!
Blueberry Pudding Cake
Ingredients
- 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
Instructions
- 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. Add Topping.
Topping Instructions
- 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.
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
© 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.
Made this exactly as written… Delicious!!!
I tried it again today and used pears and cocoa powder using the sugar sustitute again- turned out great!
Think next time I’ll add a little more water or maybe coffee ( when using cocoa)
Can you use self rising flour if you don’t have plain?
I have not made it with self-rising flour but see no reason why you couldn’t Cindy.
I am surprised by all the questions and not one is asking about the difference between using evaporated milk verses regular milk.
It says could use regular milk but what is the outcome?
There is no difference in the outcome, Deborah. Evaporated milk is just a little richer and creamier than regular milk.
I just tried this recipe and am very pleased!
I have been trying different recipes but using sugar substitutes ( not diabetic but just trying to watch calorie intake) and this was very receptive to using a stevia blend 1:1 Just right on the sweetness It is now my go to recipe for a fruit dessert Today I used peaches and blackberries I also used the evaporated milk as instructed but wonder if it would be any different results with milk I am very happy to have discovered your recipe! Thank you !
Looks yummy
This is on my desert menu tomorrow!! It looks amazing..thank you!!la
Hi Judy, what about pineapple, my favorite?
William G.
I have not tried it with pineapple but it would probably work, too.
to make it in a 13×9 pan I suppose we would just have to double the ingredients…..has anyone tried it and did it come out ok
Yes, you would just double the ingredients, Karen.
A must try!
Went blueberry picking in July–will make this for Christmas Eve, along with other goodies.
I’m from Newfoundland and we have a tradition of blueberry pudding that we eat with Jiggs dinner every sunday. This is the same thing which surprised me. We use a brown sugar sauce to top it off instead of the sauce you use, definitely my faviurite but I’ll give your a try. Just ti top it off I was highly amused to see your name was Judy, same as my mom. Haha she enjoyed that when I asked if she was a southern.
Hi Tiffany, Happy to have you on the site and happy you enjoy the recipes. That is a coincidence that your Mom is Judy, also. Thank you for stopping by today! Hope you are having a good week.
Just got my emails and love the look of the Blueberry pudding cake! Can’t wait to
make and try it!!
we love blueberries in Crossville Tn
i am diabetic and don’t use sugar substitues either or agave cause of my ibs . what can i replace the 1 cup of sugr with or can i omit it
You can try omitting it. I never have.
Can you use frozen blueberries?
Yes, you could, Trixie.
Can i reheat this? Or will it just get ruined?
I have reheated portions in the microwave before with no problem.
I added an add’l cup of blueberries and it turned out great! Thanks for sharing!
Making this now! Yum, I am 5 months pregnant and dying for sweets. At least this way I get some fruit in too!
I made this yesterday but substituted blackberries and strawberries, and it was amazing. The strawberries cooked up well, and the blackberries gave it a wonderful tartness. I love your site and am so happy to see many recipes my grandmother used to make!
Thank you so much Jessie. So happy you enjoy the recipes and I will have to try your way, too. Sounds great.
🙂 Everything you bake is amazing!!!! My sweet bunnies (daughters) and I have just placed it in the oven, and we’re counting down the minutes, and the ice cream is sitting on the counter waiting as well 😉
Can you use blueberry pie filling?
Can you bake it and then freeze it, defrost and then reheat?
I have never tried freezing it. I would think you could.
Oh wow! this looks so good, I must try this recipe!
This looks delicious. Love the recipies
I have it in the oven right now. I wil key you know how it turns out.
So please tell me what adjustments I need to make if using frozen bluberries. I am looking forward to using these frozen berries but need to insure all efforts have been made for success!
I would use the same amount the recipe calls for of the frozen berries.
This was amazing! I am going to try it with whole wheat flour and raw sugar.
Hi Margaret, You could use Cream Cheese Frosting or any kind you like. You can find a Cream Cheese Frosting here: https://thesouthernladycooks.com/2008/11/20/fresh-apple-cake-with-cream-cheese-frosting/
Ok, got the ingredients and now waiting on the end result while its in the oven. I hope it tastes delicious!
look delicious I love blueberries!
This sounds absolutely DELICIOUS! Would like to try it with like Rhubarb or blackberries. Will be back later to claim my recipe! Have a blessed one!
Just found you on Facebook from other bloggers that I follow; I’m loving this great blueberry spin on pudding cake! Now following you here and on FB. Hope you can stop by and check out my fresh peach ice cream from the South too!
This looks so good, I’ll have to try it!
Looks great!
Yes, please! Can’t wait to make it!