Blueberry-Raspberry Pudding Cake

Blueberry Raspberry Pudding Cake

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 delicious served hot or at room temperature. If you do prepare the pudding ahead of time and want to serve it hot, simply reheat 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.

Muneeba of An Edible Symphony has a wonderful write-up of her version of the recipe using fresh blueberries, blackberries and raspberries from her local farmers' market:

"This recipe is definitely one of my very very favorite desserts, even though it only came into my life a couple of years ago. But every time I make it, people rave about it, and if I'm lucky, I get to enjoy the leftovers for days."

Blueberry-Raspberry Pudding CakeBlueberry-Raspberry Pudding Cake
Recipe by
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
  • 1 to 1 1/2 cups white sugar
  • 1 teaspoon baking powder
  • 1/2 cup milk or plain yogurt
  • 3 tablespoons unsalted butter, melted
  • 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, half of the sugar and baking powder. Stir in the milk and butter. Spoon the batter over the berries.

  • Combine the remaining sugar and cornstarch in a small bowl and sprinkle over the batter. Slowly pour the 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
Blueberry Raspberry Pudding Cake

1 comment:

Muneeba said...

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.