Berry Pudding Cake B G H Recipes

BLUEBERRY PUDDING CAKE

Blueberry Pudding Cake image

My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 13

Ingredients

2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup 2% milk
3 tablespoons butter, melted
TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Whipped cream, optional

Steps:

Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, 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 until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.

Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

MIXED BERRY PUDDING CAKE

mixed berry pudding cake image

this is good and easy to make you just stick it in the crock pot and let it go

Provided by Patsy Fowler

Categories Fruit Desserts

Time 2h50m

Number Of Ingredients 15

Ingredients

nonstick cooking spray
1 1/2 c loose pack frozen blueberries
1 1/2 c loose pack frozen red raspberries
1/2 c fresh cranberries
1 c all purpose flour
2/3 c sugar
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 c milk
2 Tbsp butter melted
1 tsp vanilla extract
3/4 c boiling water
1/3 c sugar
1/2 c sliced almonds toasted optional

Steps:

1. Lightly coat a 3 1/2-4 quart slow cooker with nonstick cooking spray. In the prepared slow cooker combine frozen blueberries, frozen raspberries and cranberries set aside.
2. In a medium bowl combine flour, the 2/3 cup sugar, the baking powder, cinnamon and salt. Stir in milk, melted butter and vanilla just until combined. Spoon and carefully spread batter over berries in slow cooker.
3. In a small bowl combine the boiling water and the 1/3 cup sugar stir to dissolve sugar. Pour evenly over mixture in slow cooker.
4. Cover and cook on high heat setting for 2 1/2-3 hours or until a toothpick inserted near center of cake comes out clean. Remove crockery liner from slow cooker if possible or turn off slow cooker. Cool uncovered for 1 hour.
5. To serve spoon warm pudding cake into dessert dishes. If desired sprinkle each serving with almonds.

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