blueberry pudding cake

Name: Blueberry Pudding Cake
Prep time: 10 min
Cook time: 45 min
Yield: 9
Cuisine: American
Ingredients: 2 cup(s) fresh or frozen blueberries; 1 teaspoon(s) cinnamon; 1 teaspoon(s) lemon juice; 1 cup(s) all-purpose flour; 3/4 cup(s) sugar; 1 teaspoon(s) baking powder; 1/2 cup(s) milk; 3 tablespoon(s) butter or margarine, melted; 3/4 cup(s) sugar (for topping); 1 tablespoon(s) cornstarch (for topping-; 1 cup(s) boiling water

(3 RATINGS)

42 Pinches 4 Photos

Carolyn Haas

Whitewater, WI

Updated on Jul 27, 2015

We have a few blueberry bushes and they are ripe! Found this in an old Taste of Home magazine.

Rate

prep time 10 Min

cook time 45 Min

method Bake

yield 9 serving(s)

Ingredients

2 cups fresh or frozen blueberries
1 teaspoon cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter or margarine, melted
3/4 cup sugar (for topping)
1 tablespoon cornstarch (for topping-
1 cup boiling water

How To Make blueberry pudding cake

Step 1

Toss blueberries with cinnamon and lemon juice; put into greased 8 inch square baking pan.

Step 2

In a bowl, combine flour, sugar and baking powder. Stir in milk and melted butter. Spoon over berries.
Step 3

Combine sugar and cornstarch (for topping), sprinkle overberries. Slowly pour the boiling water over all. Bake at 350° F. for 45-50 minutes or until the cake tests done.
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