Blueberry Pudding Cake

Photo by Gail M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/3

    cup plus 1/2 cup sugar

  • 1/4

    cup water

  • 1

    tablespoon fresh lemon juice

  • 1

    teaspoon cornstarch

  • 2

    cups blueberries

  • 1

    cup all-purpose flour

  • 1 3/4

    teaspoons baking powder

  • 1

    teaspoon salt

  • 1

    large egg

  • 1/2

    cup whole milk

  • 1

    stick (1/2 cup) unsalted butter, melted + cooled slightly

  • 1

    teaspoon vanilla

Directions

Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer; then simmer, stirring occasionally, 3 minutes. Remove from heat. Whisk together flour, baking powder, salt, and remaining ½ cup sugar in a medium bowl. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined. Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

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