Picture the delightful aroma of fresh blueberries mingling with the warmth of a golden, buttery crust.
There’s something about Blueberry Pudding Cake that spells comfort and indulgence. It’s a breeze to whip up, making it a favorite for cozy nights in.
As the ingredients meld in the oven, they transform into a luscious, sweet treasure.
Let’s bring this delicious dessert to life and savor its simple yet irresistible charm.
Kitchen Tools Required
- 1 Baking dish
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring cup
- 1 Measuring spoon set
- 1 Oven mitt
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 3/4 cup Granulated sugar
- 1/2 cup Milk
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 2 cups Fresh blueberries
- 1 cup Boiling water
- 1/4 cup Brown sugar, packed
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Blueberry Pudding Cake, you can follow this timeline:
- Reading & Preparation (5 minutes):
- Read through the entire recipe to understand the steps and gather all the necessary ingredients and equipment.
- Preheat Oven (2 minutes):
- Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients (3 minutes):
- In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
- Prepare Wet Ingredients (2 minutes):
- Melt the unsalted butter and measure the milk and vanilla extract.
- Combine Ingredients (3 minutes):
- Add the milk, melted butter, and vanilla extract to the dry ingredients and mix until smooth.
- Fold in the fresh blueberries gently.
- Prepare Baking Dish (2 minutes):
- Grease the baking dish and pour the batter into it.
- Add Toppings (2 minutes):
- Sprinkle the brown sugar evenly over the batter.
- Pour the boiling water over the top of the batter without stirring.
- Bake the Cake (45 minutes):
- Place the baking dish in the preheated oven and bake for 45 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Resting Time (10 minutes):
- Once baked, remove the cake from the oven and let it rest for 10 minutes before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, whisk together flour, baking powder, salt, and granulated sugar.
Add milk, melted butter, and vanilla extract to the dry ingredients and mix until smooth.
Fold in the fresh blueberries gently into the batter.
Pour the batter into a greased baking dish.
Sprinkle the brown sugar evenly over the batter.
Pour the boiling water over the top of the batter, don’t stir.
Bake in the preheated oven for 45 minutes or until the top is golden brown and a toothpick inserted comes out clean.
Remove from oven and let it rest for 10 minutes before serving.
Serving Tips
- Vanilla Ice Cream: A scoop of vanilla ice cream adds a creamy and cool contrast to the warm, fruity cake.
- Whipped Cream: A dollop of whipped cream provides a light and airy touch that complements the cake’s texture.
- Lemon Zest: Sprinkle some lemon zest on top for a fresh citrus aroma that enhances the blueberry flavor.
- Mint Leaves: Garnish with fresh mint leaves for a pop of color and a hint of invigorating flavor.
- Powdered Sugar Dusting: A light dusting of powdered sugar adds a sweet finish and elegant presentation.
Storage
To store Blueberry Pudding Cake, cover the dish tightly with plastic wrap or transfer leftovers to an airtight container.
Refrigerate for up to three days.
Reheat before serving for best flavor.
Freezing
To freeze Blueberry Pudding Cake, first let it cool completely.
Wrap it tightly in plastic wrap and aluminum foil.
Then place it in an airtight container.
Freeze for up to three months.
Reheating
To reheat Blueberry Pudding Cake, place individual servings in the microwave for 20-30 seconds.
Alternatively, cover and warm in a 300°F oven for 10 minutes to maintain moisture.
Final Thoughts
Blueberry Pudding Cake is a delightful dessert perfect for any occasion.
The combination of fresh blueberries, a moist cake base, and a sweet pudding-like layer creates a unique and satisfying treat.
To serve, consider adding a scoop of vanilla ice cream or a dollop of whipped cream to complement the cake’s flavors.
If you use frozen blueberries, make sure they’re thawed and drained to avoid adding too much moisture to the batter.
Adjusting the sugar content based on the sweetness of the blueberries can also enhance the overall taste.
This cake isn’t only easy to make but also provides a comforting and delicious end to any meal.
Enjoy baking and savoring this classic American dessert!
Frequently Asked Questions
Can I Use Other Types of Berries Instead of Blueberries?
Absolutely, you can swap blueberries with raspberries, blackberries, or strawberries. Make certain berries are fresh or well-drained if frozen. Adjust sugar levels to taste, as different berries vary in sweetness. Experiment for your desired burst of flavor.
Is There a Gluten-Free Version of This Recipe?
You can create a gluten-free version by substituting all-purpose flour with a gluten-free blend. Make certain your mix contains xanthan gum for structure. Embrace creativity by incorporating almond or coconut flour for an artistic twist.
How Can I Make This Recipe Vegan-Friendly?
Substitute almond milk for regular milk, and use melted coconut oil instead of butter. Replace sugar with coconut sugar, and use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for binding. Confirm blueberries are plant-based.
What Is the Best Way to Store Leftovers?
Seal leftovers in an airtight container, preserving moisture. Refrigerate promptly, maintaining freshness for up to three days. For longevity, freeze individually wrapped portions, ensuring airtight protection. Thaw gently overnight in the refrigerator, restoring its delightful, luscious texture.
Are There Any Tips for Preventing the Cake From Becoming Too Soggy?
Maintain ideal texture by not overmixing the batter. Use fresh, dry blueberries to minimize moisture. Pour boiling water gently. Bake until golden, confirming internal temperature reaches 200°F. Allow proper cooling before serving to prevent sogginess.
Blueberry Pudding Cake
Equipment
- 1 Baking dish
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 measuring spoon set
- 1 Oven mitt
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup milk
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 cup boiling water
- 1/4 cup brown sugar packed
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together flour, baking powder, salt, and granulated sugar.
- Add milk, melted butter, and vanilla extract to the dry ingredients and mix until smooth.
- Fold in the fresh blueberries gently into the batter.
- Pour the batter into a greased baking dish.
- Sprinkle the brown sugar evenly over the batter.
- Pour the boiling water over the top of the batter, do not stir.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Remove from oven and let it rest for 10 minutes before serving.
Notes
