Description
Indulge in the delightful flavors of Blueberry Pudding Cake, a warm and comforting dessert that features a luscious blueberry sauce nestled beneath a sweet lemon-almond cake. Perfect for family gatherings or a cozy night in, this cake is easy to make and guaranteed to impress. The combination of fresh blueberries with hints of lemon and almond creates a mouthwatering experience, making every bite a joy. Serve it warm for a soothing treat or allow it to cool for an elegant dessert option. With its inviting aroma and irresistible taste, Blueberry Pudding Cake is bound to become your new favorite.
Ingredients
Scale
- 1 tablespoon butter (for greasing)
- 1 pint fresh ripe blueberries
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- Juice from half a lemon
- 1 cup all-purpose flour
- ¾ cup granulated sugar (plus additional for topping)
- 1 teaspoon baking powder
- ½ cup whole milk
- 3 tablespoons melted butter
- 1 teaspoon almond extract
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking pan with butter.
- In a bowl, toss the blueberries with cinnamon, lemon zest, and lemon juice, then pour into the prepared pan.
- In another bowl, whisk together flour, sugar, and baking powder until well combined.
- Add milk, melted butter, and almond extract to the dry mixture; mix until just blended.
- Pour the batter over the blueberries in the pan.
- In a small bowl, mix together sugar, cornstarch, and salt; sprinkle evenly over the batter.
- Carefully pour boiling water over the top without stirring.
- Bake for 35-40 minutes until set; a toothpick inserted should come out clean.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 210
- Sugar: 22g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg