This Blueberry Pudding Cake is very easy to make and is made in an 8X8 so it’s good for a small gathering or while you simply desire a snack dimension dessert.
When you love this recipe you may additionally need to give this Blackberry Pudding a strive! It’s made in a 9X13 and certainly one of our favourite summer time recipes.
❤️WHY WE LOVE THIS RECIPE
We love any dessert made with recent blueberries and we additionally love a smaller dessert. This straightforward recipe is simple to throw collectively and an exquisite topped with ice cream. It’s an excellent summer time deal with you’ll be able to actually take pleasure in yr spherical!
🍴KEY INGREDIENTS
- Contemporary blueberries
- Lemon juice
- All-purpose flour
- Salt
- Baking powder
- Cooking oil
- Vanilla extract
- Cinnamon
- Sugar
- Evaporated milk (may use common milk)
- Topping Components
- Cornstarch
- Sugar
- Water
🍽️HOW TO MAKE
This recipe is simple to make and you may throw it collectively rapidly! You don’t even want a mixer, which is all the time a plus.
COOKING STEPS
Step 1
Layer your berries in an 8 x 8 x 2 inch baking dish sprayed with cooking spray. Sprinkle the lemon juice over the berries and sort of combine so they’re coated. Combine flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk collectively and unfold over the berries. Add Topping.
Step 2
Boil one cup water in microwave or on range and blend with sugar and cornstarch in a separate bowl ensuring it’s properly blended. Pour over dough and berries. Bake in preheated 350 diploma oven for 45 to 55 minutes till browned on prime. Serve with ice cream or simply plain.
⭐TIP
If you wish to make this in a 9X13, you will want to double the recipe. Additionally, take a minute and skim the feedback on this recipe. Nice opinions!
OTHER BLUEBERRY RECIPES
Blueberry Pudding Cake
This Contemporary Blueberry Pudding Cake is great to take to any gathering! It is made in an 8X8 and excellent for a small group or while you desire a snack dimension dessert.
- 2 cups recent blueberries You can also make this utilizing all types of berries
- 1 tablespoon lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons cooking oil I used Canola
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 cup sugar
- 1 cup evaporated milk may use common milk
Topping:
- 1 tablespoon cornstarch
- 1/4 cup sugar
- 1 cup boiling water
-
Layer your berries in an 8 x 8 x 2 inch baking dish sprayed with cooking spray. Sprinkle the lemon juice over the berries and sort of combine so they’re coated. Combine flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk collectively and unfold over the berries. Add Topping.
Topping Directions
-
Boil one cup water in microwave or on range and blend with sugar and cornstarch in a separate bowl ensuring it’s properly blended. Pour over dough and berries.
-
Bake in preheated 350 diploma oven for 45 to 55 minutes till browned on prime.
-
Serve with ice cream or simply plain.
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