Blueberry Pudding Cake

blueberry pudding cake
Diana Rattray
Prep: 5 mins
Cook: 50 mins
Total: 55 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
91 Calories
3g Fat
15g Carbs
2g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 91
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 33mg 11%
Sodium 90mg 4%
Total Carbohydrate 15g 6%
Dietary Fiber 0g 2%
Protein 2g
Calcium 39mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A baked pudding cake is similar to a cobbler. The blueberries end up thick and sweetened beneath the soft, cake-like topping. Sugar, cornstarch, and boiling water are poured over the batter to produce a crusty, sugary finish. The pudding cake is best made with fresh blueberries, but frozen thawed berries may be used. 

Spoon the pudding cake into dessert dishes and top big scoop of vanilla ice cream or a dollop of whipped cream. Try it warm, it's delicious! 


  • 2 cups blueberries (fresh or frozen)
  • 2 tablespoons lemon juice
  • 1 cup flour (all-purpose)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg (ground)
  • 1 1/2 cups sugar (divided)
  • 1/2 cup milk
  • 1 large egg
  • 1/4 cup butter (melted)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 cup water (boiling)
  • Optional: whipped cream or ice cream, for serving
  • Optional garnish: nutmeg or cinnamon sugar

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Lightly butter a 1 1/2-quart baking dish.

  3. Spread the blueberries in the baking dish and toss with the lemon juice.

  4. In a medium mixing bowl, combine the flour, baking powder, salt, nutmeg, and 3/4 cup sugar.

  5. Beat in milk, egg, melted butter, and vanilla.

  6. Spread the batter over the berries.

  7. In a bowl, combine the remaining 3/4 cup of sugar with the cornstarch; mix until well blended.

  8. Sprinkle the sugar and cornstarch mixture evenly over the batter layer.

  9. Slowly pour the boiling water over the sugar and cornstarch layer. 

  10. Bake at 350 F for 40 to 50 minutes, or until the top cake layer is firm and golden brown.

  11. Serve the pudding cake warm with a scoop of vanilla ice cream or sweetened whipped cream.

  12. Garnish with a grating of nutmeg or cinnamon sugar, if desired.

Kitchen Notes

  • When using frozen blueberries in baked goods, thaw them in a colander under cold running water until the water runs nearly clear. Let them drain to remove as much excess moisture as possible.
  • If you've ever experienced a tinny or "off" taste in biscuits or other baked goods, it might be your baking powder. When shopping for baking powder, check the label; it should read "aluminum-free."