Blueberry Pudding Cake

Who doesn’t like cake, but put “pudding” in the title and I sort of go weak in the knees.  I guess that would be fairly obvious to anyone who did a quick search through the Circle B Kitchen recipe database.  This would be pudding cake #8.  Oops.  Oh well, maybe there are a few of you out there who are equally adoring of the pudding cake.  

And we’re particularly fond of this one.  In the happy world of pudding cakes, this is just what you’re most likely looking for…moist, super flavorful, sweet, but not overly so, and yes, very moist and compellingly delicious.  This is the kind of cake that begs you to take just one more slice, one more bite and then maybe just one more….

It’s not the kind of cake that requires ice cream or whipped cream, or any embellishments of any kind.  Just not necessary.    Every bite is lusciously complex and full of blueberry deliciousness and I hope I’ve sold you sufficiently.  And just in case you’re still unsure,  I’ll mention here that it’s beyond easy to put together.  You don’t even need a mixer; just a small pan and 2 bowls.  And about 8 minutes.  The hardest part is waiting for it to come out of the oven.  Here’s the recipe…


Click here for a printable recipe

Recipe courtesy Epicurious 

This cake comes together with so little effort and such big flavors that you can make it for a special weeknight dessert or for company.  It also makes a wondrous breakfast cake.  You can use any 9-inch baking dish or cake pan, but I used a springform pan which makes for a nice presentation.  If using a springform pan, line the bottom of the pan with parchment paper for easy removal.  If using frozen blueberries, thaw them on a baking sheet in a low oven, and reduce the water to 2 tablespoons.

1/3 cup plus 1/2 cup sugar

1/4 cup water

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

10 oz blueberries (2 cups) (see headnote)

1 cup all-purpose flour

1 3/4 teaspoons baking powder

1 teaspoon salt

1 large egg

1/2 cup whole milk

1 stick (1/2 cup) unsalted butter, melted and cooled slightly

1 teaspoon vanilla 

Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan or an 8 or 9-inch springform pan.

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat. 

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl. 

Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined. 

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.  

Cake can be made 1 day ahead and cooled completely, uncovered, and then kept, wrapped well in foil, at room temperature. 

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