Blueberry Pudding Cake
Blueberries are native to North America and are often referred to as a ‘superfood’ due to their high antioxidant content.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Blueberry Pudding Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
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In a mixing bowl, combine blueberries, 1/2 cup sugar, lemon zest, and cornstarch. Gently toss until well coated and set aside.
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In a separate bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt. Add milk, melted butter, and vanilla extract. Stir until just combined.
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Spread the batter evenly into the prepared baking dish. Spoon the blueberry mixture over the batter.
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In a small saucepan, bring the boiling water and lemon juice to a boil. Pour the boiling water mixture evenly over the batter and blueberry mixture.
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Bake for 45 minutes or until the top is golden brown and the cake is set.
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Remove from the oven and let it rest for 30 minutes before serving.
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Serve warm or at room temperature. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
