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–+ servings
blueberry dessert with cake

Blueberry Pudding Cake

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings

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

To enhance the flavor, consider serving the cake with a scoop of vanilla ice cream or a dollop of whipped cream. If using frozen blueberries, ensure they are thawed and drained before folding into the batter to prevent excess moisture. Adjust the sugar content based on the sweetness of the blueberries.
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