Blueberry Self Saucing Pudding Cake
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!
Equipment
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
Instructions
- Preheat the oven to 350º
- Toss blueberries with cinnamon and lemon juice and place in the bottom of an 8 x 8 inch baking pan.
- 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 Notes + Tips
- 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
Calories: 326kcal | Carbohydrates: 62g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 71mg | Potassium: 200mg | Fiber: 4g | Sugar: 44g | Vitamin A: 327IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 1mg
