Blueberry Pudding Cake
This Fresh Blueberry Pudding Cake is wonderful to take to any gathering! It's made in an 8X8 and perfect for a small group or when you want a snack size dessert.
Servings: 6 servings
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.