Blueberry Pudding Cake

I am pretty sure I found this recipe online somewhere, but I am not sure where.

  • 1/3 cup sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 2 cups blueberries
  • 1 cup flour
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon salt (we used salted butter so we didn’t use)
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup butter, melted and cooled slightly
  • 1 teaspoon vanilla

1. Preheat oven to 375F with rack in middle position. Butter a 9 inch square baking dish.

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

3. In a medium bowl, mix together the flour, baking powder, salt (if using) and remaining 1/2 cup sugar.

4. In a small bowl, mix together the egg, milk, melted butter and vanilla. Add to the flour mixture, mixing until just combined.

5. Spoon batter into prepared baking pan, spreading evenly. Pour blueberry mixture evenly over batter (the recipe said the berries will sink, but ours really didn’t). Bake 25 to 30 minutes or until a knife inserted in the cake’s centre comes out clean.

Blueberry Pudding Cake

Verdict: This was a delicious cake. The batter itself was nice and smooth (I guess the name comes from the kind of pudding like texture the cake had) and the blueberries just added to it perfectly. I kind of wish that we had pushed the blueberries into the batter a little, so they just weren’t sitting on top of the cake, but either way it was amazing.

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