Baked Blueberry Pudding Cake
Indulge in a delightful baked blueberry pudding cake made with fresh or frozen blueberries, a hint of cinnamon, and a tender cake layer topped with a sweet, gooey sauce. Serve warm with a dollop of whipped cream for a comforting and satisfying dessert.
Instructions
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1
Preheat oven to 350°F. Toss the blueberries with cinnamon and lemon juice, then pour into a greased 8-inch square baking dish.
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2
In a small bowl, combine the flour, sugar, and baking powder. Stir in the milk and melted butter until just combined. Spoon the batter over the blueberries.
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3
In a separate bowl, mix the sugar and cornstarch for the topping. Sprinkle the mixture evenly over the batter. Slowly pour the boiling water over the top.
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4
Bake for 45-50 minutes, or until a toothpick inserted into the cake portion comes out clean. Serve the warm blueberry pudding cake with a dollop of whipped cream, if desired.
Nutrition Information
Per serving (based on 9 servings)
Nutrition information is automatically calculated and should be considered an estimate.
