I cut this recipe out of a magazine many years ago because it was a blue ribbon award winning recipe. I have made this recipe so many times because it is simple and delicious. This is not an overly sweet recipe and does not use eggs, so it is friendly to all people. The way it cooks is truly amazing. It is a chemistry experiment - pouring boiling water over the whole thing before you bake it. The cake really does come out like pudding.
Blueberry Pudding Cake
Rated 5 stars by 1 users
Category
Dessert
Servings
6
Cook Time
1 hour
If you need a delicious fast dessert - you've found it here. I cut this recipe out of a magazine many years ago because it was a blue ribbon award winning recipe. I have made this recipe so many times because it is simple and delicious. This is not an overly sweet recipe and does not use eggs, so it is friendly to all people. The way it cooks is truly amazing. It is a chemistry experiment - pouring boiling water over the whole thing before you bake it. The cake really does come out like pudding.
Ingredients
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2 cups fresh blueberries, you can use frozen
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1 teaspoon ground cinnamon
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1 teaspoon lemon juice
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1 cup all-purpose flour
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3/4 cup sugar
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1 teaspoon baking powder
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1/2 cup milk
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3 T. butter, melted
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1/2 cup sugar
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1 T. cornstarch
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1 cup boiling water
Topping
Directions
Toss the blueberries with cinnamon and lemon juice and place in a greased 8-inch square baking dish.
In a bowl, combine flour, sugar and baking powder; stir in milk and butter to make a batter. Spoon batter over blueberries.
Combine sugar and cornstarch; sprinkle over the batter. Slowly pour boiling water over all.
Bake at 350° for 45-50 minutes or until the cake tests done.
Serve with ice cream while its warm or room temperature with whipped cream.
Enjoy!
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