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Easy Blueberry Pudding Cake

By Diana Rattray, About.com

Blueberry Pudding Cake
Blueberry Pudding Cake With Ice Cream
D. Rattray
At a Glance
Course : Cakes, Dessert
Special : Easy
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
Occasion : Family Dinner, July 4th, Summer
 
This blueberry pudding cake recipe is easy to make, with lemon juice and zest, spices, sugar, butter, and vanilla.

INGREDIENTS:

  • 2 cups fresh blueberries
  • juice and zest of 1 small lemon
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup granulated sugar
  • 1/2 cup low fat or whole milk
  • 1 large egg
  • 1/4 cup melted butter
  • 1 teaspoon vanilla
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 cup boiling water

PREPARATION:

Place blueberries and lemon juice in a buttered 8-inch square pan. Mix flour, baking powder, soda, salt, spices, and 2/3 cup sugar. In another bowl whisk together the milk, egg, melted butter, and vanilla. Stir dry ingredients into the milk mixture; pour evenly over berries, spreading if needed. Mix 3/4 cup sugar with cornstarch and sprinkle evenly over batter. Slowly pour boiling water over all. Bake at 350° for 40 to 50 minutes.

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