If you’re searching for a dessert that’s bursting with juicy blueberries and has the comfort of a warm, moist cake combined with the luscious delight of pudding, then the Blueberry Pudding Cake is your new go-to recipe. This irresistible dessert offers a delightful balance of textures and flavors that capture the essence of fresh berries in every bite. Whether you’re hosting a gathering or simply treating yourself after a long day, the Blueberry Pudding Cake hits all the right notes and is incredibly simple to whip up in your own kitchen.

Why You’ll Love This Recipe

Effortlessly delicious: Combining cake and pudding means you get dessert with minimal fuss but maximum flavor.
Moist and tender texture: The pudding element keeps the cake moist longer than your usual dessert staple.
Fresh blueberry goodness: Bursts of tangy-sweet blueberries provide natural sweetness and vibrant color.
Perfect for any occasion: Whether casual or festive, this cake fits right in with any celebration or everyday treat.
Adaptable recipe: Easy to customize with different fruits or dietary tweaks based on your preferences.

Ingredients You’ll Need

This recipe focuses on simple but essential ingredients that each bring something special to the Blueberry Pudding Cake’s flavor, texture, and appearance. Every component works in harmony to create a moist, flavorful dessert you’ll want to make again and again.

Fresh blueberries: Use ripe, plump berries for the best natural sweetness and juiciness.
All-purpose flour: Provides structure to the cake while keeping it light and tender.
Sugar: Balances the tartness of blueberries and helps develop a nice golden crust.
Baking powder: Ensures your cake rises perfectly with a fluffy texture.
Butter: Adds richness and moisture that enhances every bite.
Milk: Blends ingredients smoothly, contributing to the cake’s soft crumb.
Eggs: Bind everything together and give the cake stability.
Vanilla extract: Adds warm, aromatic notes that complement blueberry’s brightness.

Variations for Blueberry Pudding Cake

Don’t be afraid to mix things up! This Blueberry Pudding Cake recipe is wonderfully versatile, allowing you to craft different versions based on what you have in your pantry or specific dietary needs.

Lemon zest twist: Add a teaspoon of lemon zest to enhance the tartness and freshness alongside blueberries.
Mixed berry blend: Swap some or all blueberries with raspberries or blackberries for a more varied berry flavor.
Gluten-free version: Use a gluten-free flour blend to make this cake suitable for gluten sensitivities.
Vegan adaptation: Substitute eggs with flaxseed and use plant-based milk and butter alternatives.
Cinnamon spice addition: A dash of cinnamon in the batter adds warmth and depth to the dessert.

Why Blueberry Pudding Cake Is a Must-Try Dessert

How to Make Blueberry Pudding Cake

Step 1: Prepare Your Oven and Pan

Preheat your oven to the recommended temperature (usually 350°F or 175°C). Grease a baking dish or line it with parchment paper to prevent sticking and ensure the pudding cake releases easily after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and sugar. This combination creates the cake base with just the right structure and sweetness.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs, then add melted butter, milk, and vanilla extract. Whisk until the mixture is smooth and well combined to maintain a tender crumb.

Step 4: Fold in Blueberries

Gently fold fresh blueberries into the wet ingredients, being careful not to crush them for maximum berry bursts in the cake.

Step 5: Assemble and Bake

Pour the wet mixture into the dry ingredients and stir just until combined. Transfer the batter to your prepared pan and bake until the top is golden and a skewer inserted in the center comes out clean.

Step 6: Cool and Serve

Let the Blueberry Pudding Cake cool slightly to allow the pudding layer to set. Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

Pro Tips for Making Blueberry Pudding Cake

Use fresh, in-season blueberries: They provide the best natural sweetness and juiciness for your cake.
Do not overmix batter: Overmixing can make the cake dense instead of light and fluffy.
Let it rest after baking: A short cooling time helps the pudding texture set beautifully without losing moisture.
Test doneness carefully: A toothpick should come out mostly clean with just a few moist crumbs, not wet batter.
Optional topping: Sprinkle a little sugar on top before baking for a subtle crunchy crust.

How to Serve Blueberry Pudding Cake

Garnishes

Blueberry Pudding Cake shines even more when topped with a dollop of whipped cream, a sprinkle of powdered sugar, or fresh mint leaves for a pop of color and freshness.

Side Dishes

This pudding cake pairs beautifully with vanilla ice cream, a drizzle of warm lemon glaze, or even a scoop of Greek yogurt for a hint of tanginess that balances the sweetness.

Creative Ways to Present

Serve individual portions in small ramekins for a charming touch, or layer slices with fresh berries and cream for an elegant dessert trifle that guests will love.

Make Ahead and Storage

Storing Leftovers

Keep leftover Blueberry Pudding Cake covered tightly in the refrigerator for up to 4 days to preserve moisture and freshness.

Freezing

You can freeze slices wrapped in plastic wrap and foil for up to 3 months; thaw overnight in the fridge and gently warm before serving.

Reheating

Warm your pudding cake in the microwave or oven at low heat to bring back its soft, pudding-like texture without drying it out.

FAQs

Can I use frozen blueberries in the Blueberry Pudding Cake?

Yes, frozen blueberries work well if fresh aren’t available; just thaw and drain excess liquid to avoid soggy batter.

Is Blueberry Pudding Cake gluten-free?

Traditional recipes are not gluten-free but can easily be adapted using gluten-free flour blends without sacrificing texture.

How long does it take to bake Blueberry Pudding Cake?

It usually takes about 40 to 45 minutes at 350°F, but oven times can vary, so always check with a toothpick test.

Can I make this dessert dairy-free?

Absolutely, by substituting butter and milk with plant-based alternatives, you can enjoy a dairy-free version without losing flavor.

What is the best way to serve Blueberry Pudding Cake?

Serving it warm with a side of whipped cream or ice cream enhances the pudding’s moist texture and complements the berry flavor perfectly.

Final Thoughts

The Blueberry Pudding Cake is a rewarding dessert that feels like a warm hug with every bite—simple ingredients, beautiful textures, and pure blueberry joy. Give this recipe a try and watch it become a treasured favorite for any sweet craving or special moment.

Blueberry Pudding Cake

Print Recipe

Blueberry Pudding Cake is a moist and tender dessert bursting with fresh blueberries, combining the comforting textures of cake and pudding. Perfect for any occasion, this easy-to-make dessert offers a delightful balance of sweetness and natural berry flavor that can be customized to suit dietary preferences.

Total Time: 55-60 minutes
Yield: 8 servings 1x

Ingredients

Scale

Main Ingredients

1 cup fresh blueberries (ripe and plump)
1 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
3/4 cup sugar
1 1/2 tsp baking powder
1/4 cup butter, melted (or plant-based butter for dairy-free option)
1/2 cup milk (or plant-based milk for dairy-free option)
2 large eggs (or flaxseed eggs for vegan adaptation)
1 tsp vanilla extract

Optional Variations and Additions

1 tsp lemon zest (for lemon twist)
Mixed berries (replace some or all blueberries with raspberries or blackberries)
1/2 tsp ground cinnamon (for cinnamon spice addition)

Instructions

Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper to prevent sticking and ensure the pudding cake releases easily after baking.
Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour (or gluten-free flour), baking powder, and sugar. This combination creates the cake base with the right structure and sweetness.
Combine Wet Ingredients: In a separate bowl, beat the eggs (or flaxseed eggs), then add melted butter, milk, and vanilla extract. Whisk until smooth and well combined to maintain a tender crumb.
Fold in Blueberries: Gently fold fresh blueberries into the wet ingredients, being careful not to crush them to preserve bursts of berry flavor throughout the cake.
Assemble and Bake: Pour the wet mixture into the dry ingredients and stir just until combined. Transfer the batter into the prepared pan. Bake for 40 to 45 minutes or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool and Serve: Allow the Blueberry Pudding Cake to cool slightly so the pudding layer sets beautifully. Serve warm or at room temperature, optionally topped with whipped cream, powdered sugar, fresh mint, or a scoop of vanilla ice cream.

Notes

Use fresh, in-season blueberries for the best natural sweetness and juiciness.
Do not overmix the batter to keep the cake light and fluffy.
Allow a short cooling time after baking to let the pudding texture set without losing moisture.
Test doneness carefully with a toothpick—it should come out mostly clean with moist crumbs, not wet batter.
Optional: sprinkle sugar on top before baking for a subtle crunchy crust.

Author: Lina
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (with gluten-free flour), Dairy-Free (with substitutions), Vegan (with substitutions)

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 250 kcal
Sugar: 20 g
Sodium: 150 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 55 mg

Keywords: blueberry pudding cake, blueberry dessert, moist cake, pudding cake, gluten-free dessert, vegan blueberry cake, easy blueberry recipe