Berry Pudding Cake Recipes

BLUEBERRY PUDDING CAKE

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

Steps:

• Put blueberries and lemon juice in an 8"X8" baking pan.
• Combine flour, baking powder, salt, cinnamon, and 3/4 cup sugar.
• Beat in milk, egg, melted butter and vanilla.
• Drop all over berry mixture.
• (Berries do not have to be totally covered).
• Mix together 1 cup sugar and the cornstarch.
• Sprinkle over the batter.
• Pour boiling water over it all, holding a large spoon under the stream of water.
• Bake at 350F for 40-50 minutes or until done.

BLACKBERRY PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
• Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
• Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
• Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

BLUEBERRY PUDDING CAKE

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 CAKE

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.