BLUEBERRY PUDDING CAKE
Categories Cake Berry Breakfast Dessert Bake Fourth of July Backyard BBQ Blueberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 breakfast or dessert servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
- Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
- Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
- Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
- Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.
BLUEBERRY PUDDING CAKE
We have a few blueberry bushes and they are ripe! Found this in an old Taste of Home magazine.
Provided by Carolyn Haas
Categories Cakes
Time 55m
Number Of Ingredients 11
Steps:
- 1. Toss blueberries with cinnamon and lemon juice; put into greased 8 inch square baking pan.
- 2. In a bowl, combine flour, sugar and baking powder. Stir in milk and melted butter. Spoon over berries.
- 3. Combine sugar and cornstarch (for topping), sprinkle overberries. Slowly pour the boiling water over all. Bake at 350° F. for 45-50 minutes or until the cake tests done.
BLUEBERRY PUDDING CAKE
Vanilla pudding and fresh berries turn a boxed yellow cake mix into this scrumptious Blueberry Pudding Cake. Sprinkle with powdered sugar and serve warm.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.
- Beat dry pudding mixes, granulated sugar, milk and orange juice with whisk 2 min.; pour over cake batter. Sprinkle with blueberries. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
- Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center of cake comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm.
Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.5898 g, Sugar 0 g, Protein 2 g
EASY BLUEBERRY PUDDING PIE
This is a blueberry pie with a surprise in the middle. A layer of cheesecake filling hides between layers of blueberries, all on a vanilla wafer pie crust.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Spread half the blueberry pie filling onto bottom of crust.
- Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 53 g, Fiber 2 g, Sugar 42 g, Protein 3 g
BLUEBERRY PUDDING
A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.
Provided by AngelaTN
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease a 9-inch pie plate.
- Place blueberries in medium bowl.
- Combine 1/4 cup of the brown sugar and 1 Tbsp.
- of the flour; toss with blueberries to coat.
- Spoon mixture into pie plate.
- In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
- Mix in remaining 1/2 cup brown sugar.
- Add milk, egg, lemon peel and vanilla, and blend well.
- Pour batter over blueberry mixture.
- Bake until firm and golden brown, about 55 minutes.
- Cool at least 10 minutes before serving.
- Top with whipped topping if desired.
Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6
BLUEBERRY PUDDING CAKE
This was good - served warm with ice cream. It was very sweet and next time I will try less sugar in the topping.
Provided by LoveBakedIn
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Toss the blueberries with cinnamon and lemon juice, and place in a greased 8 inch square cake pan.
- Combine flour, sugar and baking powder. Stir in milk and butter.
- Spoon over berries.
- Combine sugar and cornstarch, sprinkle over batter.
- Slowly pour boiling water over all.
- Bake at 350 degrees for 40-45 minutes or until cake tests done.
Nutrition Facts : Calories 245, Fat 4.6, SaturatedFat 2.8, Cholesterol 12.1, Sodium 75.5, Carbohydrate 50.4, Fiber 1.3, Sugar 36.6, Protein 2.2
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