BLUEBERRY PUDDING CAKE
Note: As this Blueberry Pudding Cake bakes, it rises right to the top edge of an 8x8-inch pan, and once out of the oven, it deflates to about half.
Provided by A Family Feast
Categories dessert
Time 17m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Liberally butter an 8×8-inch pan and set aside.
- In a bowl, toss blueberries with cinnamon, zest and juice. Pour into prepared pan.
- In a medium bowl, whisk flour, ¾ cup sugar and baking powder.
- Whisk in milk and melted butter along with almond extract. Pour this evenly over the blueberries.
- In a small bowl mix 1/3 cup of sugar with corn starch and salt and sprinkle this over the batter.
- Pour the cup of boiling water into the pan (right over the batter) and place in the preheated oven and bake for 35-40 minutes or until a tooth pick inserted into the batter comes out clean, but there is still blueberry sauce at the bottom. (The original recipe had a baking time of 55 to 60 minutes, but our cake was ready after 40 minutes.)
BLUEBERRY PUDDING CAKE
We have a few blueberry bushes and they are ripe! Found this in an old Taste of Home magazine.
Provided by Carolyn Haas
Categories Cakes
Time 55m
Number Of Ingredients 11
Steps:
- 1. Toss blueberries with cinnamon and lemon juice; put into greased 8 inch square baking pan.
- 2. In a bowl, combine flour, sugar and baking powder. Stir in milk and melted butter. Spoon over berries.
- 3. Combine sugar and cornstarch (for topping), sprinkle overberries. Slowly pour the boiling water over all. Bake at 350° F. for 45-50 minutes or until the cake tests done.
BLUEBERRY PUDDING CAKE
Categories Cake Berry Breakfast Dessert Bake Fourth of July Backyard BBQ Blueberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 breakfast or dessert servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
- Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
- Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
- Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
- Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.
BLUEBERRY PUDDING WITH HARD SAUCE
The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter-sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.
Provided by GOBLUEINGA
Categories World Cuisine Recipes European UK and Ireland English
Time 1h15m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
- In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
- In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 73.4 g, Cholesterol 108.7 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 212.8 mg, Sugar 53.1 g
BLUEBERRY PUDDING
A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.
Provided by AngelaTN
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease a 9-inch pie plate.
- Place blueberries in medium bowl.
- Combine 1/4 cup of the brown sugar and 1 Tbsp.
- of the flour; toss with blueberries to coat.
- Spoon mixture into pie plate.
- In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
- Mix in remaining 1/2 cup brown sugar.
- Add milk, egg, lemon peel and vanilla, and blend well.
- Pour batter over blueberry mixture.
- Bake until firm and golden brown, about 55 minutes.
- Cool at least 10 minutes before serving.
- Top with whipped topping if desired.
Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6
BLUEBERRY PUDDING CAKE
This was good - served warm with ice cream. It was very sweet and next time I will try less sugar in the topping.
Provided by LoveBakedIn
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Toss the blueberries with cinnamon and lemon juice, and place in a greased 8 inch square cake pan.
- Combine flour, sugar and baking powder. Stir in milk and butter.
- Spoon over berries.
- Combine sugar and cornstarch, sprinkle over batter.
- Slowly pour boiling water over all.
- Bake at 350 degrees for 40-45 minutes or until cake tests done.
Nutrition Facts : Calories 245, Fat 4.6, SaturatedFat 2.8, Cholesterol 12.1, Sodium 75.5, Carbohydrate 50.4, Fiber 1.3, Sugar 36.6, Protein 2.2
LEMON POPPY SEED CAKE
This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 253 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
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