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A fork resting beside a slice of blueberry pudding cake with visible blueberry sauce.
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Blueberry Pudding Cake

A warm, old-fashioned dessert made with juicy blueberries and hints of lemon and almond, featuring a tender cake on top and a luscious, pudding-like blueberry sauce underneath.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry, cake, pudding
Servings: 6 servings
Calories: 304kcal
Author: Sara

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.

Nutrition

Calories: 304kcal | Carbohydrates: 55g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 239mg | Potassium: 119mg | Fiber: 3g | Sugar: 34g | Vitamin A: 310IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 1mg