Blueberry Pudding Cake Recipe

Blueberry Pudding Cake Recipe

  • 1/3 cup sugar
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 cups blueberries
  • 1 cup all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla
  1. Put oven rack in middle position and preheat oven to 375 degrees F. Butter a 9-inch square baking pan.
  2. 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.
  3. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
  4. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
  5. 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.
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