Jo's Blueberry Pudding Cake

Jo Zimny

By
@EmilyJo

I've been making this same cake for quite a few years now and it never disappoints. The cake is tender and light. Use other kinds of fruit in this if you want. I have used canned and frozen, just make sure you drain the fruit well. Top with some whipped cream and you have a wonderful dessert that everyone will enjoy!


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Rating:

Comments:

Serves:

6-8

Prep:

20 Min

Cook:

30 Min

Ingredients

1/3 c
xylitol (or other powdered sweetener)
1/4 c
filtered water
1 Tbsp
lemon or lime juice (fresh)
1 tsp
organic arrowroot starch (or cornstartch)
2 c
fresh organic blueberries
1 c
cup flour
1/2 c
xylitol (or other powdered sweetener)
1 3/4 tsp
baking powder
1/2 tsp
sea salt
1/4 c
egg substitute (new laid) or 1 organic egg
1/2 c
non-dairy milk
1/2 c
coconut oil (make sure it's liquid)
1 tsp
pure vanilla extract

Directions Step-By-Step

1
Put the oven rack in the middle position in your oven and heat it to 375'F.
2
Lightly spray a 9" baking dish with oil. Set aside.
3
In a small saucepan, stir together the sweetener, water, lemon/lime juice and arrowroot starch. Then add the berries and heat the mixture on simmer for 3 minutes until thickened. Take off heat.
4
In a medium bowl mix the flour, baking powder, salt and remaining 1/2 cup sweetener.
5
In a large bowl whisk the egg replacer, milk, margarine and vanilla, then add the flour mixture and mix until just combined. Do not over stir.
6
Spoon the batter into your prepared baking dish and spread it even on the bottom. Pour the berry mixture over top of the batter. The berries will sink into the batter as it rises.
7
Bake 25-30 minutes until a knife inserted comes out clean.
8
Cool thoroughly on a metal wrack before you cut this.
9
You can make this 1 day ahead and once it is cooled completely wrap in foil at room temperature. Then store in the fridge.
10
Enjoy!

About this Recipe

Course/Dish: Cakes, Fruit Desserts