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Blueberry Pudding Cake

Contributed by: Jacquelyn Larson, an ECE member from North Branch, MN       


2 c. fresh or frozen blueberries
1 tsp. ground cinnamon
1 tsp. lemon juice
1 c. all-purpose flour
1 1/2 c. sugar
1 tsp. baking powder
1/2 c. milk
3 T. butter, melted
1 T. cornstarch
1 c. boiling water

Preparation Instructions:

Toss the blueberries with the cinnamon and lemon juice. Spread in a greased 8" x 8" pan. In a small bowl, combine the flour, 3/4 c. sugar, and baking powder. Stir in milk and melted butter. Spoon over berries.

Combine remaining sugar and cornstarch. Sprinkle over batter. Slowly pour boiling water over all. Bake at 350 degrees for 40-45 minutes until cake tests done. Yields nine servings.

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