Blueberry Pudding Cake

"Easy pudding cake shows off blueberries" by Micheal Hastings. Recipe Swap. Recipe from Tony Hamby. Be sure the water is boiling when the topping is mixed. Also, be sure not to stir either the batter or the topping. Winston-Salem Journal: Wednesday, August 21, 2013.

Yield: 6 servings
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  • 2 cup(s) blueberries
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) lemon juice
  • 1 cube(s) all-purpose flour
  • 3/4 cup(s) sugar
  • 1 teaspoon(s) baking powder
  • 1/2 cup(s) milk
  • 3 tablespoon(s) butter, melted
  • Topping:
  • 3/4 cup(s) sugar
  • 1 tablespoon(s) cornstarch
  • 1 cup(s) boiling water


  1. 1. Heat oven to 350 degrees.
  2. 2. In a bowl, toss blueberries with cinnamon and lemon juice. Place berries in a greased, 8-inch square baking pan.
  3. 3. In a bowl, combine flour, sugar and baking powder; stir in milk and butter, spoon over berries. Do not stir.
  4. 4. Combine sugar and cornstarch, sprinkle over batter. Slowly pour the boiling water over all. Do not stir.
  5. 5. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
August 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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