MI Coop Kitchen

Blueberry Pudding Cake

Recipe by
Cherryland Electric Cooperative  
about one hour
Prep: about 15 minutes | Cook: 40 -45 minutes | Servings: Nine 2 and 3/4 inch servings

Ingredients

  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 3 tablespoons butter
  • 1 cup flour
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 3 cups blueberries
  • TOPPING TO PUT OVER BATTER IN PAN:  Mix 1 cup sugar and 1 tablespoon of cornstarch and set aside.

Directions

  1. Cream sugar and butter.  Add milk and dry ingredients of baking powder, flour and salt.  Mix thoroughly.
  2. Put blueberries in bottom of 8 inch square pan.  Cover with batter.
  3. Sprinkle the sugar/cornstarch mixture on top of the batter.
  4. Pour 1 cup of boiling water on top of the batter (the secret ingredient!)
  5. Bake at 350 degrees for 40 – 45 minutes.  Serve warm, with vanilla ice cream if desired and spooning a bit of the sauce over the ice cream and cake.
Category:

One Review

  1. xcskicouple

    Everyone I have ever served this to loves it. It is easy to make and kids love seeing how the boiling water poured on top of the batter ultimately creates a wonderful blueberry sauce to go with the cake (and vanilla ice cream if desired).

    Star

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