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
Author: Mary Ellen
Prep time:
Cook time:
Total time:
Serves: Serves 6 - 8
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 water
Instructions
- 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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