Chef Joeys Blueberry Pudding Cake Vegan Recipes
HOT LEMON BLUEBERRY PUDDING CAKE
Make and share this Hot Lemon Blueberry Pudding Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 3h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray.
- Spread the blueberries over the bottom of the slow-cooker insert.
- Beat the egg whites in a big bowl until soft peaks form, and set aside.
- Whisk the egg yolks in another bowl; add the zest and juice, butter, and milk; whisk until blended.
- In another bowl, stir together the sugar, flour, and salt; add to the egg yolk mixture.
- Beat until smooth, then fold into the reserved egg whites.
- Transfer the batter to the slow cooker; cover and cook on HIGH for 2 1/2 hours.
- Allow the cake to cool slightly before serving.
Nutrition Facts : Calories 331.7, Fat 13.6, SaturatedFat 7.5, Cholesterol 170.8, Sodium 129.9, Carbohydrate 46.7, Fiber 0.8, Sugar 36.3, Protein 7.4
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
CHEF JOEY'S VEGAN BLUEBERRY COFFEE CAKE
Make and share this Chef Joey's Vegan Blueberry Coffee Cake recipe from Food.com.
Provided by Chef Joey Z.
Categories Breads
Time 1h15m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 13
Steps:
- Note: If you use frozen blueberries thaw and drain them also.
- Preheat oven to 375'F.
- Mix together the sugar, shortening, and egg substitute.
- Sift together the flour, baking powder and salt.
- Add the dry to the wet ingredients.
- Gently add the blueberries last.
- Spread in a 9x9 inch baking dish.
- Prepare the crumb mixture by mixing the ingredients and sprinkling on top of the blueberry cake batter.
- Put in oven and bake!
- Bon Appetit!
Nutrition Facts : Calories 186.4, Fat 6.3, SaturatedFat 1.8, Cholesterol 1.9, Sodium 218.5, Carbohydrate 33.4, Fiber 0.8, Sugar 31, Protein 0.8
LEMON BLUEBERRY PUDDING CAKE
Make and share this Lemon Blueberry Pudding Cake recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Lightly spray a 9-inch by 13-inch cake pan with cooking spray.
- Spread pie filling on bottom of pan.
- In a large bowl, combine cake mix, egg whites, water and oil. Whisk until very smooth. Pour over pie filling.
- Add gelatin to boiling water, stir until dissolved. Stir in lemon juice and zest.
- Pour evenly over top of cake batter.
- Bake 35-40 minutes or until tester comes out clean. Let stand 10 minutes.
- Sprinkle with powdered sugar. Serve warm with whipped topping, if desired.
Nutrition Facts : Calories 216.8, Fat 8.8, SaturatedFat 0.9, Cholesterol 0.7, Sodium 247.2, Carbohydrate 29.4, Fiber 0.4, Sugar 15.4, Protein 5.4
BLUEBERRY PUDDING CAKE
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
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.
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