Blueberry Pudding Cake - Old Fashioned Blueberry Pudding
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 right on top.
Servings: 8 servings
- 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
- 1 cup blueberries, washed
- 1/4 cup sugar
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.
- 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.