Blueberry Pudding Cake
We had this dessert for dinner last night. I had some blueberries in the refrigerator I needed to use up. This dessert is wonderful. It serves 12 so be sure to use a large enough pan. I used an 11 x 13 pan. I am making sure to tell you this as I first tried a 9 x 13 pan and had to gently slide the mixture into the larger pan.
Blueberry Pudding Cake
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 50 - 60 minutes
Total Time: 1 hour 15 minutes
Ingredients:
4 cups blueberries
3 tablespoons lemon juice
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups sugar
1 cup milk
2 eggs
1/2 cup butter, melted
2 teaspoons vanilla
2 tablespoons cornstarch
2 cups hot waterDirections:
Put blueberries, cornstarch, lemon juice and 1 cup sugar in an 11 x 13" baking dish that has been sprayed with Pam.
Combine flour, baking powder, salt, cinnamon, and 1 cup sugar. Beat in milk, egg, melted butter and vanilla.
Spread cake batter over berry mixture.
Pour very hot tap water over it all.
Bake at 350 F for 50 - 60 minutes or until done. It should be lightly brown on top and a toothpick come out clean of the cake mixture.
Serve with whipped cream.
Mary Ellen
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Jamie — September 10, 2008 @ 4:25 pm
This was scrumptious! I LOVE blueberries and this had an awesome, smooth texture to it! I can’t wait to try and make this on my own…