If you are looking for a quick and easy dessert that can be made up ahead of time, I highly recommend this berry pudding cake. It is good hot or at room temperature. If you do prepare the pudding ahead of time, and want to serve it hot, simply heat it up in the oven for about 20 minutes before serving. I've used a combination of blueberries and raspberries here, but any combination of berries can be used. One of these days I'm going to make it using fresh cherries.
| Blueberry-Raspberry Pudding Cake |
Recipe by Lisa Turner
Published on June 18, 2007
Simple and delicious soft spongey pudding cake made with blueberries and raspberries
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Ingredients:
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen raspberries
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 cup unbleached white flour
- 3/4 cup white sugar
- 1 teaspoon baking powder
- 1/2 cup milk or plain yogurt
- 3 tablespoons unsalted butter, melted
Ingredients:
- 3/4 cup white sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
Instructions:
Preheat an oven to 350° and butter or grease an 8-inch baking pan. Toss the blueberries and raspberries with the cinnamon and lemon juice in a mixing bowl and pour into the prepared baking pan. In another mixing bowl, combine the flour, sugar and baking powder. Stir in the milk and butter. Spoon the batter over the berries. Combine the sugar and cornstarch in a small bowl and srinkle over the batter. Slowly pour boiling water over the entire dish. Bake for 45 to 50 minutes or until the pudding has risen and the top is golden brown. Serve hot or warm.
Makes 4 to 6 servings |
1 comment:
I've no idea why I didn't tell you this earlier, but I've been making this dessert (thanks to you!) for the past 2 years now, and it's one of my top 3 fav desserts ever!!!! Finally got around to blogging about it today, so come check it out.
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