Blueberry Pudding Cake
This Blueberry Pudding Cake is a delightful dessert combining warm blueberries with a soft, cake-like pudding, perfect for quick indulgence.
Ingredients
Main Ingredients
- 2 cups fresh blueberries Make sure they are well distributed throughout the batter.
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1/2 cup sugar Extra sugar for sprinkling on top (optional).
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, mix the milk, melted butter, sugar, and vanilla extract until well combined.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the fresh blueberries until well distributed.
- Pour the batter into a greased 9-inch square baking dish and sprinkle a bit of sugar on top if desired.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick comes out clean.
- Let it cool for a few minutes, and serve warm.
Notes
Double the blueberries for an even more luscious flavor. Store leftovers in an airtight container in the fridge for up to three days. You can also try other seasonal fruits like cherries or raspberries.