Make a self-saucing pudding by pouring boiling water over batter topped lucious blueberries, and you’ll have the most heavenly dessert. It creates a caramelized coating over the top of a cake-like filling surrounded by a warm blueberry sauce. It’s a little magical!
When you have fresh sweet blueberries and need a quick dessert that’s not too heavy, you’ll want to try a blueberry self-saucing pudding. While the most common self-saucing pudding is a pudding made with chocolate, wait until you try it with blueberries, it’s not quite as rich as the chocolate version and works great for when you’re looking for a lighter summer dessert.
It’s amazing served both warm or at room temperature, so it’s a scrumptious dessert to take to a potluck or when you’ve been tasked with bringing a dessert.
You may have heard of self-saucing puddings from the Great British Baking Show. I promise you this one is not as challenging as the ones they tried to create, and it is a no-fail recipe. While I love to tackle a challenging recipe, this is not one of them.
All that’s involved is making a simple cake-like batter, spread it over a blueberry mixture and pour boiling water over the top. Then let the magic begin while it bakes.
I’m not sure how this works, but like with a peach pudding cake, the boiling water and sugar create a crispy layer on top while underneath is a light cake and blueberry filling.
This dessert shares some similarities with a blueberry cobbler, but the topping has a different texture that is less doughy than biscuits. It’s the perfect dessert to add to your next cookout or family dinner this summer.
Since it’s so easy to put together, you’ll find it great for a dinner party or gathering. Just prepare it ahead of time and pour the boiling water over it right before you put it in the oven. It can bake while you’re eating.
What is a self-saucing pudding?
A self-saucing pudding refers to any dessert that creates its own sauce as it bakes, such as a chocolate cobbler or peach pudding cake. In this recipe, the batter forms two layers – a top layer that bakes into a moist cake, and the bottom layer which combines with the blueberries to make an amazing fruity sauce.
As to the spelling, should it be “self-saucing pudding” or “self saucing pudding”? I checked with my English major who told me that it should have a hyphen because it is used to connect the words and indicate that the sauce is an integral part of the pudding itself. However I’ve seen it both ways so you do you.
Can I use frozen blueberries for this recipe?
You don’t have to wait for blueberry season to enjoy this pudding cake. Frozen blueberries will absolutely work for this recipe! Blueberries are typically flash-frozen at the peak of their ripeness, which means that oftentimes they’re actually fresher than the berries you can get in the produce section. Just let them thaw before using in this dessert.
Food that goes great with blueberry desserts
Blueberries are one of those fruits that compliment almost any meal. If you’re cooking on the grill, try it after a dinner of grilled peach chicken, grilled potato wedges, and fresh creamy corn and cucumber salad to round off a spectacular summer meal with friends and family.
If indoors, try it after savory slow cooked ribs, strawberry spinach salad and charred corn. The possibilities are endless.
Why You’ll Love Blueberry Pudding Cake
- It uses simple pantry ingredients
- The self-saucing method is simple to do and makes for an impressive-looking dessert. The top cake layer is perfect for mopping up all of that delicious blueberry sauce!
- You’ll love how this recipe can be enjoyed at any temperature, making it ideal for potlucks or picnics.
- You’ll only make 1 bowl dirty!
- You can make it any time of the year.
Pro Tip: If you have tons of blueberries, learn how to keep blueberries fresh longer until you have time to make your favorite blueberry recipes.
Blueberry Self-Saucing Pudding Recipe Ingredients
- Blueberries – Fresh or frozen blueberries will work just fine for this recipe. If using frozen, let them thaw and drain before adding.
- Cinnamon – Cinnamon adds a hint of spice and warmth to the dessert.
- Lemon Juice – Lemon juice provides acidity and brightness. I highly recommend using the juice from a fresh lemon for this recipe.
- Pantry Staples – Flour, sugar, baking powder, salt, butter, milk, hot water
How To Make This Easy Blueberry Self-Saucing Pudding Recipe
Step 1: Make the blueberry mixture.
In a bowl, combine the blueberries with the cinnamon and lemon juice, and place them into the bottom of a casserole dish.
Step 2: Make the cake.
Use an electric mixer to cream the butter and sugar. Add the flour mixture then milk.
Step 3: Create the layers.
Spread the batter over the blueberries using a spatula to make sure they are fully covered. Sprinkle the top with sugar.
Pour very hot water over the top of the dough and bake until the top is brown and cracked.
Tips for Making a Self-Saucing Pudding
- The hot water step is crucial for achieving the right texture and creating the two layers. It may seem unusual, but don’t skip it!
- The water does not have to be boiling but should be hotter than what comes out of the tap.
How to Store a Pudding Cake
This pudding will keep in the refrigerator in an airtight container for up to five days. It’s great served cold or at room temperature
Your pudding can also be frozen if you want to save it for later. Just place it in a small container and seal it up tight. Freeze for up to 2 months.
If you want to reheat it, you can microwave it for 10-15 seconds per serving, or place it back in the oven at 350°F for 5-10 minutes until warm.
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Blueberry Self Saucing Pudding Cake
Ingredients
- 4 cups Blueberries Fresh or frozen
- 1 tablespoon cinnamon
- 1 teaspoon lemon juice
- ¼ cup butter softened
- 1 cup sugar divided
- ¾ cup flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup milk
- ¼ cup hot water
Equipment
Instructions
- Preheat the oven to 350º
- Toss blueberries with cinnamon and lemon juice and place in the bottom of the baking dish.
- With an electric mixer, cream the butter and ¾ cup of sugar until combined, about a minute.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture and mix until well combined.
- With the mixer on low, slowly add the milk and then turn up the speed and beat until light and fluffy.
- Spread the batter on top of the blueberries, using an offset spatula to spread it so that it completely covers the berries.
- Sprinkle the remaining ¼ cup of sugar over the top and then pour very hot water over the top. It doesn’t have to be boiling but should be hotter than what comes out of the sink.
- Bake for 60-65 minutes until the top is brown and cracked. A toothpick should come out without any batter.
Barbara’s Tips + Notes
- The hot water does not have to be boiling but should be hotter than what comes out of the tap.
- You can use fresh or frozen blueberries. If using frozen, let them thaw and drain any extra juice before using.
Nutrition
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Diane says
Are you using an 8×8 pan or 9×9 pan?
Barbara Curry says
I used an 8 x 8 inch pan. It’s a pretty flexible recipe so you could get by with either.
Lauren says
Have you ever made this with a gluten-free flour mix? Do you think it would work, given the self-saucing nature? My instinct is probably not but if you have tried it and think otherwise… let me know!
Thank you 🙂
Lauren
Barbara Curry says
Lauren,I have not made this with a gluten-free flour mix so I can’t advise on that. You could make a traditional blueberry cobbler using a gluten free flour mix, here’s the recipe: https://www.butterandbaggage.com/lime-coconut-blueberry-cobbler/. Let me know if you try the self-saucing pudding so I can add the tip for others.
Lauren says
Thank you! I’ll let you know if I do decide to try it, but might stick to cobbler for now.
Spinnin Jenny says
A tablespoon of cinnamon seems like an awful lot. Is this a typo? I think it would be better in the batter but maybe half a teaspoon instead. Looks great though!! I bought blueberries because my blueberry bushes aren’t quite ready to pick. 🥴 I just need to confirm the amount of cinnamon.
Barbara Curry says
I’m so jealous of your blueberry bushes! It si a tablespoon. Since it goes over the blueberries, it just adds a little flavor but is not overwhelming at all.
Jen says
How much salt?
Barbara Curry says
Just a pinch, I fixed the recipe card. Thanks
Pauline says
I see salt listed in instructions but not seeing it as an ingredient.
Barbara Curry says
I Added it, thanks.
Colleen Trezise says
Wonderfully easy and delicious hot pudding. My husband keeps asking me to make it. Thank you!
Barbara Curry says
So glad it was a hit!
cheryl cushing says
Wow Barb! This recipe is amazing! The crunchy top is truly an absolute dream and the pudding part is delightful! Not only is it easy to make but it falls within our eating plan guidelines. As much as we love blueberries, I can’t wait to try the peach! Thank you so much!
Barbara Curry says
It’s hard to go wrong with fresh blueberries. I’m so glad you loved it. The peach self-saucing pudding is also fabulous and peaches are just starting to show up around here.
Deb says
I notice your photo of the ingredients shows cornstarch but the recipe does not mention cornstarch. Can you please clarify? I want to try this very delicious looking recipe, just need to be sure about the cornstarch. Thanks, Deb.
Barbara Curry says
Hi Deb, thanks for noticing that. I went back through my notes from when I last made this to see if I forgot to add cornstarch to the recipe but I didn’t use cornstarch so I’m not sure how it got in the ingredient photo. I removed the photo to avoid any confusion. Just make it as it’s written and I’m sure you’ll love it.