Blueberry Pudding Cake

Carolyn Haas


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


★★★★★ 1 vote

10 Min
45 Min


  • 2 c
    fresh or frozen blueberries
  • 1 tsp
  • 1 tsp
    lemon juice
  • 1 c
    all-purpose flour
  • 3/4 c
  • 1 tsp
    baking powder
  • 1/2 c
  • 3 Tbsp
    butter or margarine, melted
  • 3/4 c
    sugar (for topping)
  • 1 Tbsp
    cornstarch (for topping-
  • 1 c
    boiling water

How to Make Blueberry Pudding Cake


  1. Toss blueberries with cinnamon and lemon juice; put into greased 8 inch square baking pan.
  2. In a bowl, combine flour, sugar and baking powder. Stir in milk and melted butter. Spoon over berries.
  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.

Printable Recipe Card

About Blueberry Pudding Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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