Name: Fresh Blueberry Pudding Cake Recipe
Yield: 6 Servings
Cuisine: American
Ingredients: 2 cups fresh or frozen blueberries; 1 cup all-purpose flour; 3/4 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup milk; 1/4 cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract

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Blueberry pudding cake is a warm, comforting dessert that features a layer of fruit at the bottom and a soft, cake-like topping on top. As it bakes, the blueberries create a delicious sauce while the batter rises to form a light, spongy cake.

This dessert is simple to prepare and often served with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for any occasion, from casual family meals to more formal gatherings.

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Why You’ll Love Blueberry Pudding Cake

Delicious Flavor: Blueberry pudding cake offers a perfect balance of sweet and tart flavors. The juicy blueberries pair wonderfully with the rich, soft pudding texture, making each bite a delightful experience.

Easy to Make: This dessert is simple to prepare, requiring only a few basic ingredients. Even if you’re not a seasoned baker, you can easily create this treat in just a short time.

Healthy Twist: Using fresh blueberries means you’re adding a dose of antioxidants and vitamins to your dessert, making it a slightly healthier option compared to other indulgent treats.

Ingredients for a Blueberry Pudding Cake

Making a blueberry pudding cake requires simple ingredients that come together to create a delicious dessert. Here’s what you’ll need:

Blueberries: Fresh or frozen blueberries work great in this recipe. They add natural sweetness and a burst of flavor in every bite.
All-purpose flour: The foundation of the cake batter, giving the dessert structure and a soft texture.
Granulated sugar: Sweetens the pudding cake, balancing the tartness of the blueberries.
Baking powder: Helps the cake rise and become light and fluffy.
Milk: Adds moisture to the cake, ensuring it’s tender and smooth.
Unsalted butter: Adds richness and a smooth, buttery flavor to the cake. It also helps achieve the perfect texture.
Egg: Provides structure and helps bind the ingredients together, resulting in a cake with a nice consistency.
Vanilla extract: Enhances the flavor, adding a sweet, aromatic note to the cake.

How to Make Blueberry Pudding Cake

Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish with butter or non-stick spray.
Prepare the blueberry layer: In a bowl, combine the blueberries, cornstarch, and 1/4 cup sugar. Toss to coat the berries evenly. Spread the mixture evenly into the prepared baking dish.
Make the batter: In a separate mixing bowl, whisk together the flour, remaining sugar, baking powder, salt, and cinnamon. Add the milk, melted butter, egg, and vanilla extract. Stir until the batter is smooth and well combined.
Assemble the cake: Pour the batter evenly over the blueberries. Don’t stir, as the cake will rise over the berry layer as it bakes.
Bake for about 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Serve warm with whipped cream or vanilla ice cream.

Blueberry Pudding Cake Variation

While the classic blueberry pudding cake is perfect as is, there are several ways to put a fun twist on this dessert. Here are a few variations you can try:

Berry Mix-Up: Instead of using just blueberries, you can mix in raspberries, strawberries, or blackberries for a more complex flavor profile.
Spiced Pudding: Add cinnamon or nutmeg to the batter for a warm, spicy flavor that complements the sweetness of the blueberries.
Lemon Zest: Add a touch of lemon zest to the batter for a refreshing citrusy kick that pairs perfectly with the berries.
Gluten-Free Version: Replace the all-purpose flour with a gluten-free flour blend to make this dessert suitable for individuals with gluten sensitivities.
Vegan Twist: Replace the butter and eggs with plant-based alternatives, such as coconut oil and flax eggs, for a vegan-friendly option.

Storage Tips

Room Temperature: You can store leftover blueberry pudding cake at room temperature for up to two days, but it’s best to cover it to keep it fresh.
Refrigeration: For more extended storage, place the pudding cake in an airtight container and refrigerate for up to four days.
Freezing: To freeze your pudding cake, wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for 10-15 minutes to warm through.

FAQs About Blueberry Pudding Cake

Can I make Blueberry Pudding Cake ahead of time?

Yes, you can prepare the batter ahead of time and refrigerate it before baking. It’s best to bake it fresh for optimal texture, but it can also be stored and reheated.

Can I use frozen blueberries in Blueberry Pudding Cake?

Frozen blueberries work well in this recipe, but make sure to thaw and drain them before using to avoid excess moisture. This helps maintain the right texture in the cake.

How do I store Blueberry Pudding Cake?

Store the leftover Blueberry Pudding Cake in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or oven for the best results.

Can I substitute other fruits in the recipe?

Yes, you can substitute other fruits, such as raspberries, strawberries, or blackberries. Please note that the taste and texture may vary slightly depending on the type of fruit used.