There's something amazing about a dessert that creates its own sauce as it bakes, and this scrumptious Blueberry Pudding Cake does exactly that! Beneath a heavenly lemon-almond cake, a warm blueberry sauce bubbles in the oven, creating a dessert that's as incredible as it sounds! The light fluffy cake soaks up the syrupy blueberry filling, making every bite the perfect mix of softness and sweetness, with a subtle citrus tang and juicy bursts of fresh blueberries in every spoonful.
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Served warm straight from the oven, this comforting pudding cake is a great way to use up an abundance of blueberries. Whether you're baking for guests or simply looking for a cozy, homemade treat, this decadent dessert delivers vibrant flavor and a beautifully fluffy texture every single time.
If you enjoy this pudding cake, you may also want to try this delicious Pistachio Pudding Cake. For the blueberry fans, try this decadent Blueberry Cinnamon Roll Casserole or the sweet layers of goodness featured in this Blueberry Layered Dessert!
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Why You'll Love This Recipe
- Pudding Cake - Two desserts in one! As the blueberry sauce and cake bake together, they transform into a soft fluffy cake layered over a pudding-like sauce. It's a beautiful combination of a tender cake and creamy, fruity filling, which is just what pudding cakes are all about!
- Easy and delicious: Simple ingredients and minimal prep leave you with a dessert that looks and tastes luxurious!
- Make-ahead friendly: This cake can be prepared in advance and easily rewarmed, making it convenient for entertaining.
- Serves a group: Baked in a single dish, it's ideal for serving at family gatherings, holidays, or casual get-togethers.
- Everyone will love it: Kids and adults alike will love the soft texture and sweet blueberry flavor of this crowd-pleasing dessert!
Ingredients
Gather the ingredients below to make this blueberry cobbler cake!
- Fresh ripe blueberries: The star of the show! Use fresh, ripe blueberries for the fullest, juiciest flavor and the best texture.
- Ground cinnamon: Adds a subtle sweetness and warm, cozy depth.
- Lemon zest: Adds a bright citrus flavor that pairs well with the sweetness of the blueberries.
- All-purpose flour: Provides structure to the cake so that it can soak up the blueberry sauce and rise properly in the oven.
- Granulated sugar: Sweetens the cake and gives it a perfectly golden-brown top.
- Baking powder: Helps the cake rise and get perfectly light and fluffy.
- Whole milk: Makes the cake moist, rich, and tender.
- Melted butter: Ensures easy mixing and a soft, moist cake.
- Almond extract: Adds a subtle, nutty sweetness to the cake.
- Cornstarch: Thickens the blueberry sauce, making it smooth and creamy.
- Salt: Balances the sweetness of the cake.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Frozen blueberries - You can use frozen blueberries instead of fresh if you'd like. Just add them straight from frozen, and add some additional bake time. Keep an eye on the cake as it cooks, and cover it with foil half way through, as it may start to brown quicker due to the frozen berries.
- Berry medley: Add raspberries, strawberries, or blackberries for a colorful mix of flavors and extra sweetness, similar to the layered fruit flavors in this berry pretzel dessert.
- Vanilla extract: Add a splash of vanilla extract for an extra boost of sweetness and warmth that complements the lemon and almond flavors.
- Mini pudding cakes: For easy, individual servings, you can divide the batter among ramekins placed on a baking sheet. Bake until the tops are golden and the sauce is bubbling around the edges. This is perfect for entertaining or making simple portions.
How to Make Blueberry Pudding Cake
Once you've gathered all your ingredients, preheat the oven to 350ºF, spray an 8x8-inch baking dish with nonstick cooking spray then follow the steps below for this old-fashioned blueberry dessert.
- Step 1: Toss blueberries with cinnamon, lemon zest, and lemon juice, then pour into the prepared baking dish.
- Step 2: In a medium mixing bowl, whisk flour, ¾ cup sugar, and baking powder together.
- Step 3: Add milk, melted butter, and almond extract. Whisk again.
- Step 4: Pour mixture over top of blueberries.
- Step 5: Mix the sugar, cornstarch, and salt, then evenly sprinkle the mixture over the batter.
- Step 6: Pour boiling water over top of batter and bake for 40-45 minutes or until a toothpick comes out clean.
Helpful Tips
- Use ripe blueberries: For the sweetest flavor, use ripe, fresh-picked blueberries.
- Use a baking sheet: To prevent any mess or overflow as the cake cooks in the oven, place your baking dish on top of a baking sheet.
- Don't stir after adding water: Pouring the boiling water over the top may feel strange, but resist the urge to mix - this step is what creates the pudding-like sauce underneath.
- Let it rest: After your cake comes out of the oven, let it rest for 5-10 minutes so it can absorb the blueberry sauce and set slightly.
- Serve warm: Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream for extra sweetness and creaminess, similar to cozy desserts like this easy apple crisp that are best served warm and melty.
- Check the center for doneness: The edges will set first, so test the center to make sure the cake is baked through.
- Scoop from the bottom when serving: This helps ensure each serving includes both the tender cake and the saucy blueberry layer.
Recipe FAQs
Although there's no actual pudding in the recipe, the combination of the blueberry sauce and the cornstarch-sugar mixture creates a pudding-like filling that thickens as it bakes. As the cake rises and becomes light and fluffy, the sauce forms beneath it, creating the perfect balance of a tender cake and creamy, luscious pudding.
Pouring boiling water over the batter creates steam as it bakes, allowing the cake to rise while forming the pudding-like blueberry sauce underneath.
Yes, frozen blueberries work well; add them straight from the freezer without thawing to prevent excess liquid.
The top may look done before the cake is fully baked, so check doneness by inserting a toothpick into the center just below the crust. If it comes out wet, bake a few more minutes - the cake is ready when the blueberry filling bubbles around the edges.
Yes! You can make this cake ahead of time. The longer it sits, the more the blueberry filling will absorb into the cake, but let it sit too long and you lose some of the structure. For best results, prepare it up to one day in advance and rewarm before serving for that fresh-from-the-oven taste!
Storage & Freezing Instructions
Storage Instructions
Let the blueberry pudding cake cool to room temperature and then cover it tightly in plastic wrap in an airtight container. Keep leftovers in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave, placing a paper towel over the top to add moisture.
Freezing Instructions
You can easily freeze blueberry pudding cake by wrapping it tightly in plastic wrap and placing it in the freezer. Just thaw it the night before in the refrigerator or leave it at room temperature for a couple hours before reheating and enjoying.
More Blueberry Recipes You'll Love
Looking for other recipes like this? Try these:
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Blueberry Pudding Cake
Ingredients
- 1 tablespoon butter
- 1 pint fresh ripe blueberries
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- Juice from half a lemon
- 1 cup all-purpose flour
- ¾ cup granulated sugar plus ⅓ cup
- 1 teaspoon baking powder
- ½ cup whole milk
- 3 tablespoons melted butter
- 1 teaspoon almond extract
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 cup boiling water
Instructions
- Preheat oven to 350ºF.
- Prepare a 8x8-inch baking dish by spraying it with nonstick cooking spray.
- In a medium mixing bowl, add blueberries, cinnamon, lemon zest, and lemon juice. Toss until blueberries are evenly coated. Pour into your prepared baking dish.
- In a medium mixing bowl, whisk flour, ¾ cup sugar, and baking powder together.
- Add milk, melted butter, and almond extract. Whisk again.
- Pour mixture over top of blueberries.
- In a small mixing bowl, add ⅓ cup sugar, cornstarch, and salt. Mix well.
- Evenly sprinkle mixture over batter.
- Pour boiling water over top of batter.
- Bake for 40-45 minutes or until a toothpick comes out clean. (There will be cooked blueberries at the bottom.)
Notes
- Use ripe blueberries: For the sweetest flavor, use ripe, fresh-picked blueberries.
- Use a baking sheet: To prevent any mess or overflow as the cake cooks in the oven, place your baking dish on top of an old baking sheet.
- Don't stir after adding water: Pouring the boiling water over the top may feel strange, but resist the urge to mix - this step is what creates the pudding-like sauce underneath.
- Let it rest: After your cake comes out of the oven, let it rest for 5-10 minutes so it can absorb the blueberry sauce and set slightly.
- Serve warm: Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream for extra sweetness and creaminess.
- Check the center for doneness: The edges will set first, so test the center to make sure the cake is baked through.
- Scoop from the bottom when serving: This helps ensure each serving includes both the tender cake and the saucy blueberry layer.
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