Blueberry Pudding Cake
Blueberry Pudding Cake offers a delightful combination of juicy blueberries and tender cake, topped with a sweet cornstarch glaze. Perfect for dessert or a special treat, it pairs well with whipped topping and can be enjoyed warm or cold, making it versatile for any occasion.
Ingredients
Instructions
- Put blueberries in the bottom of an 8 x 8-inch pan.
- Mix flour, baking powder, salt, melted shortening, 1/2 cup sugar, and milk. Spread over berries.
- Mix 1/2 cup sugar, cornstarch, and water. Pour over the batter.
- Bake at 350°F for 45 minutes.
- Serve warm or cold with whipped topping.
Tips & Substitutions
For a lighter texture, consider using a combination of all-purpose and whole wheat flour. You can substitute melted butter for shortening if desired. If fresh blueberries are unavailable, frozen blueberries work just as well, but don't thaw them beforehand to avoid excess moisture. Adding a hint of vanilla extract can enhance the flavor. For a twist, try incorporating lemon zest for a refreshing taste.
Serving Suggestions
Serve the blueberry pudding cake warm or chilled, topped with whipped cream or vanilla ice cream for added indulgence. It pairs beautifully with Fresh Fruit Salad With Creamy Orange Dressing for a refreshing contrast. This dish is perfect for brunch or as a delightful dessert after a hearty meal, making it a versatile choice for any occasion.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warm. If you prefer, you can also reheat in the oven at 350°F for about 10-15 minutes until heated through, which can help retain the cake's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Pudding Cake contains roughly 209 calories, with 3g protein, 44g carbohydrates, and 3g fat. It is a good source of calcium (16% of the Daily Value), vitamin C (15% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 1018mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Yes, you can substitute blueberries with other berries such as raspberries or blackberries, or even diced peaches for a different flavor profile. Just keep in mind that the sweetness of the fruit may vary, so adjust the sugar accordingly.
Is this recipe suitable for a gluten-free diet?
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that all other ingredients, including baking powder, are gluten-free as well. The texture may differ slightly but should still be delicious.
How can I make this recipe vegan?
To make the blueberry pudding cake vegan, replace the milk with a plant-based milk like almond or oat milk, and use a vegan butter substitute instead of shortening. Additionally, you can use a flax egg or applesauce as a binding agent if eggs are included in your recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).