Blueberry Pudding Cake
Recipe: #3807
January 02, 2012
Categories: Desserts, Cakes, Blueberry, Brunch, Fathers Day, Game/Sports Day, Mothers Day, Sunday Dinner, Oven Bake, No Eggs, more
"A KC favorite! Serve warm with vanilla ice cream"
Original is 9 servings
Ingredients
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- TOPPING
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Nutritional
- Serving Size: 1 (134.8 g)
- Calories 273
- Total Fat - 6 g
- Saturated Fat - 3.6 g
- Cholesterol - 15.1 mg
- Sodium - 135.4 mg
- Total Carbohydrate - 55.2 g
- Dietary Fiber - 2.4 g
- Sugars - 42.9 g
- Protein - 2.5 g
- Calcium - 65.5 mg
- Iron - 0.7 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F (oven must be preheated for 10 or more minutes!). Grease an 8-inch square baking dish.
Step 2
Toss the blueberries in the cinnamon and sprinkle with lemon juice. Spread blueberries evenly in the bottom of the baking dish.
Step 3
In a medium bowl, whisk together flour, baking powder, sugar and salt. Stir in cream or milk and softened butter. Spoon batter over the blueberries.
Step 4
Mix together sugar and cornstarch and sprinkle mixture over top of batter. Slowly pour water over all (DO NOT STIR!).
Step 5
Bake about 40 minutes or until cake tests done
Tips
No special items needed.
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