Triple Berry Pudding Cake

By courtneyepowell

Ingredients

• 2 c fresh of frozen blueberries, thawed
• 2 c fresh of frozen raspberries, thawed
• 1 c cranberries
• 2 c all-purpose flour
• 1 1/3 c granulated sugar
• 3 t baking powder
• 1/2 t salt
• 1 c milk
• 1/4 c butter, melted
• 2 t vanilla
• 1 1/2 c boiling water
• 2/3 c granulated sugar
• 1 c sliced almonds
• 2/3 c packed brown sugar
• 1/2 c butter, melted

Details

Servings 16

Preparation

Step 1

Preheat oven to 350. Grease a 3-qt rectangular baking pan. Arrange blueberries, raspberries and cranberries in prepared pan; set aside.
In a bowl combine flour, 1 1/3 c granulated sugar, baking powder and salt. Add milk, the 1/4 c melted butter and vanilla, stir well. Spoon batter over berries in pan; carefully spread batter over berries.
In a bowl combine the boiling water and the 2/3 c granulated sugar; pour evenly over batter. Bake for 40-50 mins or until top is browned and edges are bubbly.
Meanwhile, in a bowl combine almonds, brown sugar and 1/2 c melted butter.
Remove cake from oven. Preheat broiler and carefully adjust oven rack so cake will be 4-5 in from heat. Spoon almond mixture evenly over cake. Broil 1-2 mins or just until top is golden. Cool on wire rack for 30 mins before serving. Spoon warm pudding into dessert dishes.