Blueberry Pudding Cake
A delicious homemade cake featuring fresh blueberries that sink into a moist, vanilla-scented batter as it bakes. The blueberries create a natural pudding-like layer, making this dessert a perfect combination of cake and fruit pudding.
Ingredients
- •⅓ cup sugar
- •¼ cup water
- •1 tablespoon lemon juice
- •1 teaspoon cornstarch
- •10 oz blueberries
- •1 cup all-purpose flour
- •1¾ teaspoon baking powder
- •1 teaspoon salt
- •1 whole large egg
- •½ cup whole milk
- •½ cup unsalted butter
- •1 teaspoon vanilla
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
10 min
- 2.
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.
8 min
- 3.
Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
3 min
- 4.
Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
5 min
- 5.
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.
35 min
