Blueberry Pudding Cake

This homey dessert is heaven in a bowl: luscious berries oozing into a soft semi-solid cake. I could eat the whole thing, easy.

Serves 6.

SODIUM CONTENT: 20.8 mg per serving


3 c. fresh ripe blueberries
1/3 c. sugar

1/2 c. (1 stick) unsalted butter, softened
1 c. sugar
1/2 T. pure vanilla extract
1 egg
1 t. Featherweight sodium-free baking powder (available at Whole Foods markets and online at
2 T. lowfat milk
2/3 c. all-purpose flour


Preheat oven to 350 degrees. Grease an 8 x 8-inch square baking dish and set aside.

Place blueberries into a mixing bowl. Add 1/3 c. sugar and toss well to coat. Pour berries into the baking dish, place on middle rack in oven and bake 10 minutes. Remove from oven and set aside.

To prepare batter, cream the butter with the sugar in a mixing bowl. Add the vanilla and egg and mix well. Add the baking powder and milk and stir. Last, mix in the flour. Pour batter over the cooked blueberries. Place pan on middle rack in oven and bake 30 minutes. Remove from oven and place pan on wire rack to cool. Serve warm or at room temperature.

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