History in the Making

History in the Making

Blueberry Pudding Cake, Make It Monday

Now that it is properly autumn, I’m turning to comfort foods. I’m not going to lie, there’s a lot happening in my life right now and it’s wonderful to be able to escape for a little bit and take some time to create something. I’ve been eyeing up pudding style cakes for a while- they scream “cozy” to me, and on the whole look fairly easy to make. (Sometimes I’m all up for a complex and detailed recipe, sometimes I just want to be able to throw things together and go. It was the latter this time…) This is an easy to follow recipe that is a great option for bakers of any ability!
Blueberry Pudding Cake,Make It Monday

I found this recipe through Taste of Home! Some pudding style cakes are easier than others, and some use different berries- it is a simple recipe, and I was feeling blueberries at the time. I grabbed it and set out!
Blueberry pudding cake recipe ingredients
Blueberry Pudding Cake

Ingredients

  • 2 cups fresh or frozen blueberries
  • 1 teaspoon ground 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, melted

TOPPING:

  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup boiling water

Directions

  • 1. Toss the blueberries with cinnamon and lemon juice; place in a greased 8-in. square baking dish. In a small bowl, combine the flour, sugar and baking powder; stir in milk and butter. Spoon over berries.
  • 2. Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake at 350° for 45-50 minutes or until a toothpick inserted into the cake portion comes out clean. Yield: 9 servings.
Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
blueberry pudding cake cinnamon blueberries
I didn’t change anything on this recipe, followed it start to finish! It looked very odd with the batter on top of the berries and boiling water sitting in the bottom before it went in, but overall, I was super impressed with this. If you are looking for something that has a simple ingredient list and takes little time to mix it, it’s the perfect recipe- the cinnamon makes it smell and taste fall-ish, so I think it would be great to bring this to Thanksgiving if you are looking to change up what you have for dessert. (Canadian Thanksgiving is only a week away, so now is the time to start brainstorming!)
blueberry pudding cake baked
What is your go-to Thanksgiving dessert? 
Until tomorrow,
The Historian! 
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