Blueberry Pudding Cake
Created by KittenCal on January 2, 2012
- Servings: 9
- Prep Time: 10m
- Cook Time: 40m
- Recipe #3807
Ingredients
- 2 cups blueberries (fresh or frozen blueberries)
- 1 teaspoon ground cinnamon
- 3 teaspoons fresh lemon juice
- 1 cup all purpose flour
- 1 to 1 1/4 cups sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup milk (whole milk or half and half cream)
- 1/4 cup butter, softened
- TOPPING
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
How to Make
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Step 1: Preheat oven to 350 degrees F (oven must be preheated for 10 or more minutes!). Grease an 8-inch square baking dish.
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Step 2: Toss the blueberries in the cinnamon and sprinkle with lemon juice. Spread blueberries evenly in the bottom of the baking dish.
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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.
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Step 4: Mix together sugar and cornstarch and sprinkle mixture over top of batter. Slowly pour water over all (DO NOT STIR!).
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Step 5: Bake about 40 minutes or until cake tests done
Nutritional Facts
- 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