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Blueberry Pudding Cake

Blueberry Pudding Cake

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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