Blueberry Pudding Cake – Old Fashioned Blueberry Pudding
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Blueberry Pudding Cake is a moist, homemade treat from the past. Originally from Maine, this old-fashioned blueberry pudding has an optional blueberry sauce served on top.
This fruit-filled dessert can be served warm or cold, and either way it is sure to be a hit. It would be perfect with a dollop of whipped cream or even a scoop of vanilla ice cream.
Blueberry Pudding Cake
I’m a sucker for old-fashioned fruit desserts. My daughter shares this love of cobblers, crisps, and crunches, and now we can add this old-fashioned blueberry pudding to our repertoire.
The recipe came from my treasure from Paris. I found a cookbook called Casserole Treasury in the famous bookstore called Shakespeare and Co. Check out this blog post to read more about our visit to Paris
In the cookbook, they call this a Maine Blueberry Pudding recipe, and it reminds me of a very moist blueberry cake, almost like a sponge cake. The recipes suggests making a simple blueberry sauce with just blueberries and sugar that gets drizzled over top.
Old Fashioned Blueberry Pudding
The trick to making blueberry pudding cake is to not overcook it. That’s because you want it to be soft and moist like a bread pudding instead of drier like a cake.
You really want to be able to eat blueberry pudding with a spoon not a fork, if that helps you understand the texture we are going for.
Now, if you do over-cook it, do not fret. Go ahead and tell your family and friends that it’s an old fashioned blueberry cake or even a blueberry coffee cake. They will be none-the-wiser, and it will still taste great. Your secret is safe with me.
Homemade Blueberry Pudding
Why is this called a pudding and not a cake?
That’s because this homemade blueberry pudding is super moist.
So moist, in fact that you should store this in the refrigerator to prevent it from molding.
Ingredient List for Moist Blueberry Pudding Cake
What do I need to make blueberry pudding cake?
Blueberries, washed and picked over, divided
Sugar, divided
Butter or Margarine, softened
Egg
Flour
Baking Powder
Salt
Milk
Vanilla
How to make a moist blueberry pudding cake?
- Cream butter and 3/4 cup sugar until fluffy; add egg and mix until combined.
- Sift together flour, baking powder and salt in a separate bowl.
- To the creamed mixture, alternately add dry, sifted ingredients with milk and mix until smooth. Stir in vanilla.
- Carefully fold in 2 cups blueberries to the batter.
- Pour into a greased 8 x 8 inch baking dish. Bake for approximately 45 minutes or until just firm in a preheated oven. Do not overbake.
- To make optional blueberry sauce, mash remaining cup of blueberries; add remaining sugar. Simmer for 10 minutes over low heat. Strain and serve drizzled over top the blueberry pudding.
For the full ingredient amounts and recipe steps for moist blueberry pudding cake, scroll to the recipe card at the bottom of this post.
Notes About Homemade Blueberry Pudding
- Butter or margarine can be used in this old-fashioned recipe. Just be sure it is softened to room temperature before creaming it.
- The 2 cups of blueberries are used in the pudding cake, and the other 1 cup is used in the blueberry sauce.
- For the sugar, 3/4 cup is used in the cake, and 1/4 cup is used in the blueberry sauce.
- The blueberry sauce is optional. but highly recommended.
- Do not overcook this blueberry pudding recipe. Think about the texture as soft like a bread pudding, not dry like a cake.
- Serve warm or cold.
- Try serving with milk, half and half or cream served over top.
- Check out our Amazon Store for our favorite pantry essentials and kitchen gadgets.
Old Fashioned Recipes with Blueberries
Blueberry Muffins from Scratch
Old-Fashioned Blueberry Cobbler
Our Favorite Fruit Dessert Recipes
We love fruit desserts – apple, cherry, peach and more. We have crisps, cobblers, cakes and more featuring fruit as the main ingredient.
- Peach Batter Cake
- Blackberry Cobbler
- Apple Crisp
- Grandma’s Strawberry Pie
- Easy Cherry Crisp
- Grandma’s Rhubarb Pie
Blueberry Pudding Cake - Old Fashioned Blueberry Pudding
Ingredients
- 2 cups blueberries, washed and picked over
- 3/4 cup sugar
- 1/3 cup softened butter or margarine
- 1 egg
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
Blueberry Sauce
- 1 cup blueberries, washed
- 1/4 cup sugar
Instructions
Blueberry Pudding Cake
- Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking dish.
- Cream softened butter and 3/4 cup sugar until fluffy. Add egg and mix.
- In a separate bowl, sift flour, baking powder and salt.
- Alternately, add flour mixture and milk to creamed mixture until incorporated. Stir in vanilla extract.
- Carefully fold in 2 cups blueberries to the batter. Spread into prepared baking dish.
- Bake for approximately 45 minutes or until barely firm. Do not over bake.
Blueberry Sauce (optional)
- Mash 1 cup blueberries; add 1/4 cup sugar. Cook at a simmer over low heat for 10 minutes. Strain and drizzle over cake.
- Serve warm or cold, with or without sauce.
Notes
- Butter or margarine can be used in this old fashioned recipe. Just be sure it is softened to room temperature before creaming it.
- 2 cups of blueberries are used in the pudding cake, and the other 1 cup is used in the blueberry sauce.
- For the sugar, 3/4 cup is used in the cake, and 1/4 cup is used in the blueberry sauce.
- The blueberry sauce is optional. but highly recommended.
- Do not over cook this blueberry pudding recipe. Think about the texture as soft like a bread pudding, not dry like a cake.
- Serve warm or cold.
- Try serving with milk, half and half or cream served over top.
- Love blueberries? Try this amazing, old fashioned blueberry crisp recipe.
