Blueberry Pudding Cake

Blueberry Pudding Cake 150 Author: Canadian Living Credits: Blueberry Pudding Cake 150

Tender cake on top of lots of warm saucy blueberries is a comforting and classic one-dish dessert.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2008

Ingredients

  • 3 cups cultivated blueberries
  • 3 cups cultivated wild blueberries
  • 2/3 cups granulated sugar
  • 3/4 cups water
  • 1/4 cup lemon juice
Cake Topping:
  • 1/2 cup butter softened
  • 3/4 cups granulated sugar
  • 2 eggs
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon vanilla
  • 1 1/4 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 pinch salt
  • 1/2 cup milk

Method

In greased 8-inch (2 L) glass baking dish, toss blueberries with 1/3 cup (75 mL) of the sugar; set aside.

Cake Topping: In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time. Beat in lemon rind and vanilla.

In separate bowl, whisk together flour, baking powder and salt. Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Scrape over blueberries, smoothing top. Set aside.

In small saucepan, bring water, lemon juice and remaining sugar to boil; pour over batter. Bake in centre of 350°F (180°C) oven until bubbly around edges and cake is firm to the touch, 50 to 55 minutes. Let cool slightly before serving. (Make-ahead: Set aside for up to 8 hours; reheat if desired.)

Nutritional facts Per serving: about

  • Sodium 164 mg
  • Protein 5 g
  • Calories 369.0
  • Total fat 13 g
  • Cholesterol 78 mg
  • Saturated fat 8 g
  • Total carbohydrate 60 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Blueberry Pudding Cake

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