Blueberry pudding cake is a delightful dessert that perfectly balances rich, buttery flavors with a burst of fresh blueberry sweetness.

The cake has a soft, pudding-like texture at the bottom, with a slightly crisp top. Topped with a luscious blueberry glaze, it makes for a visually appealing and indulgent treat.

Whether you’re enjoying it at a family gathering or as a special dessert to end your meal, blueberry pudding cake is a crowd-pleaser. The burst of juicy berries paired with the comforting cake makes this recipe a must-try for dessert lovers.

Ingredients:

1 1/2 cups fresh blueberries
1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, softened
1 large egg
1 tsp vanilla extract
1/2 cup milk
1 tbsp cornstarch (for glaze)
1/2 cup water (for glaze)
Zest of 1 lemon (optional, for added flavor)

Instruction:

Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish. In a small bowl, toss the blueberries with 1/4 cup of sugar and set aside. In a separate bowl, whisk the flour, baking powder, and salt together.

Step 2: In another large bowl, cream together the butter and remaining sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.

Step 3: Slowly add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients.

Step 4: Pour the batter into the prepared baking dish and spread it evenly. Scatter the blueberries and sugar mixture on top of the batter.

Step 5: To make the glaze, mix cornstarch and water in a saucepan over medium heat. Stir constantly until the mixture thickens into a smooth glaze. Pour the glaze over the cake, spreading it evenly.

Step 6: Bake the cake for 35-40 minutes, or until the top is golden and a toothpick inserted comes out clean. Allow it to cool for 10 minutes before serving.

Helpful Tips

Fresh blueberries are ideal for this recipe, but frozen blueberries can be used as well. If using frozen, do not thaw them before adding them to the cake.
If you prefer a more intense blueberry flavor, try adding more blueberries to the batter or glaze.
This cake can be served warm or at room temperature. For an extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
The lemon zest in the glaze adds a refreshing twist, but it’s optional depending on your taste preferences.
This dessert can also be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions (FAQs)

1. Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work well. Just make sure not to thaw them before adding to the cake.

2. How do I store leftovers?

Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for longer storage.

3. Can I use other fruits instead of blueberries?

Yes, other berries such as raspberries, blackberries, or strawberries can be substituted for blueberries.

4. What if I don’t have cornstarch for the glaze?

You can substitute cornstarch with arrowroot powder or simply skip the glaze if you prefer.

5. Can I make this cake in advance?

Absolutely! Prepare the cake a day in advance and store it in the refrigerator. Reheat before serving if desired.