Blueberry Pudding Cake Recipes

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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

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.

BLUEBERRY PUDDING CAKE



Blueberry Pudding Cake image

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

1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla

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



Blueberry Pudding Cake image

This Fresh Blueberry Pudding Cake is wonderful to take to any gathering!

Provided by The Southern Lady Cooks

Categories     Dessert

Time 1h5m

Number Of Ingredients 13

2 cups fresh blueberries (You can make this using all kinds 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 (could use regular milk)
1 tablespoon cornstarch
1/4 cup sugar
1 cup boiling water

Steps:

  • 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 kind of mix so they are coated. Mix flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk together and spread over the berries. Add Topping.

BLUEBERRY PUDDING CAKE



Blueberry Pudding Cake image

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

2 cups blueberries
1 teaspoon cinnamon
1 teaspoon lemon juice
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter or 3 tablespoons margarine, melted
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water

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

BLUEBERRY PUDDING CAKE



Blueberry Pudding Cake image

This pudding is a light cake with a yummy blueberry sauce through it. Good plain or with whipped cream, or ice-cream. If using frozen blueberries, do not thaw.

Provided by cuisinebymae

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups blueberries
2 tablespoons lemon juice
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/2 cup milk
1 egg
1/4 cup butter, melted
1 teaspoon vanilla
1 cup sugar
1 tablespoon cornstarch
1 cup boiling water

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.

Nutrition Facts : Calories 431.9, Fat 9.6, SaturatedFat 5.6, Cholesterol 58.4, Sodium 296, Carbohydrate 84.5, Fiber 1.9, Sugar 63.4, Protein 4.3

BLUEBERRY PUDDING CAKE



Blueberry Pudding Cake image

Vanilla pudding and fresh berries turn a boxed yellow cake mix into this scrumptious Blueberry Pudding Cake. Sprinkle with powdered sugar and serve warm.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield 16 servings

Number Of Ingredients 7

1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1/3 cup granulated sugar
2 cups cold milk
1-1/4 cups orange juice
1 cup fresh blueberries
2 Tbsp. powdered sugar

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.
  • Beat dry pudding mixes, granulated sugar, milk and orange juice with whisk 2 min.; pour over cake batter. Sprinkle with blueberries. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
  • Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center of cake comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm.

Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.5898 g, Sugar 0 g, Protein 2 g

BLUEBERRY PUDDING WITH HARD SAUCE



Blueberry Pudding with Hard Sauce image

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

3 tablespoons shortening
1 cup white sugar
1 egg
¾ cup milk
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 ½ cups blueberries
½ cup pasteurized egg
⅔ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

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 CHEESECAKE PUDDING POKE CAKE RECIPE



Blueberry Cheesecake Pudding Poke Cake Recipe image

Yield 15

Number Of Ingredients 13

1 (16.25 ounce) Betty Crocker white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
12 ounces fresh blueberries (rinsed and drained)
3 Tablespoons sugar
1 Tablespoon flour
1 Tablespoon water
1 (3.4 ounce) package instant cheesecake pudding
1 1/2 cups milk
1 (8 ounce) package cream cheese (softened to room temp)
1 pint heavy whipping cream
2 cups powdered sugar

Steps:

  • Preheat oven to 350°F. Prepare cake according to the instructions on the box adding in the water oil and eggs, mixing until combined.
  • Bake cake in 9 x 13-inch pan for 20-22 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes.
  • To prepare the blueberry sauce, rinse the berries. In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften. Cook until sauce thickens; maybe 10-15 minutes. Stir often so the bottom does not burn.
  • Allow to cool for 20 minutes.
  • While the cake is still warm, take the end of a wooden spoon and poke holes all over the top of your cake.
  • Prepare the pudding filling by combining cheesecake pudding with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm.
  • Pour blueberry sauce over top of the cake and refrigerate until cake and toppings are cooled.
  • Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
  • Add 3 Tablespoons of the heavy whipping cream and beat it into the cream cheese until the cream cheese resembles a liquid mixture.
  • Then, add the remaining heavy whipping cream and beat on medium-high speed. Once the cream starts to thicken, slowly add the powdered sugar and beat until stiff peaks form. Spread over cooled cake and refrigerate until served.

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