Description
Sweet comfort meets summer delight in this blueberry pudding cake, a delectable dessert that blends homey warmth with fresh berry brightness. Luscious blueberries nestled in a tender cake create a simple yet irresistible treat you’ll crave again and again.
Ingredients
Scale
Blueberry Pudding Cake
Fruit:
- 2 cups (473 ml) fresh or frozen blueberries
Dry Ingredients:
- 1 cup (120 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 tablespoon cornstarch
Wet Ingredients:
- ½ cup (120 ml) whole milk
- 2 tablespoons (30 ml) unsalted butter, melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¾ cup (180 ml) boiling water
Instructions
- Combine fresh blueberries with granulated sugar, freshly squeezed lemon juice, delicate lemon zest, and cornstarch in a mixing bowl, gently tossing to ensure even coating of the berries.
- Transfer the seasoned blueberry mixture into a well-greased 8×8-inch baking dish, distributing the fruits uniformly across the bottom to create a vibrant base layer.
- Craft a silky cake batter by whisking together flour, baking powder, and a pinch of salt in a separate container, ensuring smooth integration of dry ingredients.
- In another bowl, cream together softened butter and sugar until the mixture becomes light and fluffy, creating a rich foundational texture for the cake.
- Gradually incorporate eggs into the butter mixture, blending thoroughly after each addition to maintain a consistent, smooth consistency.
- Alternate adding the dry flour mixture and milk to the butter blend, stirring gently to prevent overmixing and maintain a delicate cake texture.
- Carefully pour the prepared cake batter over the blueberry layer, using a spatula to spread it evenly and cover the entire fruit base.
- Place the baking dish in a preheated oven at 350°F (175°C), allowing the cake to bake for approximately 45-50 minutes until the top turns golden brown and a toothpick inserted comes out clean.
- Remove from the oven and let the pudding cake cool for 15-20 minutes, allowing the blueberry layer to set and the flavors to meld together.
- Serve warm, optionally garnishing with a light dusting of powdered sugar or a dollop of whipped cream for added indulgence.
Notes
- Gently fold blueberries to prevent crushing and maintain their beautiful whole shape during mixing.
- Select ripe, firm blueberries for the best texture and natural sweetness in the pudding cake.
- Adjust cornstarch quantity based on blueberry ripeness to control the sauce’s thickness perfectly.
- Consider using frozen blueberries if fresh are unavailable, but thaw and drain excess liquid first to prevent watery results.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg