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| BLUEBERRY PUDDING CAKE | |
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2 cups fresh or frozen blueberries 1 tsp. ground cinnamon 1 tsp. fresh lemon juice 1 cup all purpose flour 3/4 cup sugar 1 tsp. baking powder pinch of salt (1/8 tsp.) 1/2 cup whole milk 3 tbsp. butter, softened Grease an 8-inch square baking dish. Toss the blueberries in the cinnamon and sprinkle with lemon juice. Spread blueberries evenly in the bottom of the baking dish. In a medium bowl, whisk together flour, baking powder, sugar and salt. Stir in milk and softened butter. Spoon batter over the blueberries. Topping: 3/4 cup sugar 1 tbsp. cornstarch 1 cup boiling water Mix together sugar and cornstarch and sprinkle mixture over top of batter. Slowly pour water over all (DO NOT STIR!). In an oven that has been preheated to 350°F for at least 15 minutes, bake until the cake tests done (about 45-50 minutes). Serve with French Vanilla or Blueberry Ice Cream, or topped with blueberry syrup or whipped cream. Submitted by: CM | |
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recipe reviews #39066
Luvtocook (Texas) says:
this was awesome, as are all the recipes given by CM! I was skeptical about so much sugar and the boiling water seemed odd, but I plunged in and wow! I could have eaten it all by myself(almost did).
#39389
SJW says:
Made this recipe several years ago, it is outstanding. I also stumbled upon a recipe like this that uses fresh peaches and blueberries, it is just as good. Everyone I told about the recipe thought the boiling water was odd. Very easy to make.
#40126
Cindy (Pennsylvania) says:
This was very good, easy and a great size for a lite luncheon. It could easily be mistaken for raspberries too, it was just so good.
#40393
Gloria (United States) says:
This recipe was very easy to make. I made it with splenda.
#63421
Katherine (Alberta) says:
Haven't tried the recipe yet.. But I was wondering if you would use the same amount of Splenda as you would sugar?? I've never used Splenda to bake.
#65360
Allison Thomas (North Carolina) says:
I didn't make this recipe w/ Splenda but I have made many others and it works fine. You use the exact same amount as regular sugar and it's great. They even make brown sugar Splenda.
#65592
Penny Wolf (Ohio) says:
Out of this world good!
#66081
Maureen (Indiana) says:
My boys absolutely loved this! It also reheats in the microwave (yes, some was left over). It was great with strawberry ice cream.
The hot water comes from a similar chocolate pudding cake recipe that makes a pudding at the bottom and a brownie like cake on top. My guess is that it adds the moisture to make the bottom layer yummy!
The hot water comes from a similar chocolate pudding cake recipe that makes a pudding at the bottom and a brownie like cake on top. My guess is that it adds the moisture to make the bottom layer yummy!
#75926
Kathy Crump (Maine) says:
Haven't tried this recipe yet but will today. In all my recipes I use While Whole Wheat flour (you'll never notice the difference) and half the sugar called for and substitute half Splenda. Have not tried all Splenda yet. I also use half the oil, butter, etc., and substitute applesauce. So far all recipes seem to respond to these alterations. Hurray for healthy baking!!
#80260
Shirley (Ontario) says:
Everyone that has tasted this recipe loves it. I love it better then my mothers. Lol
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