Blueberry Pudding Cake

by Sue Taggart

Plump blueberries, cooked until juicy then poured over a simple batter, make for a delicious and moist pudding cake that’s bursting with summer goodness! Cook and serve in a cast iron skillet.

Blueberry Pudding Cake

Makes 8 servings
⅓+ ½cup sugar
¼ cup water
1Tbs fresh lemon juice
1tsp cornstarch
2 cups fresh blueberries
1 cup all purpose flour
1¾tsp baking powder
1tsp salt
1 large egg
½cup whole milk
1 stick butter, unsalted, melted and slightly cooled
1tsp vanilla
small cube of butter to grease the skillet

Put oven rack in the middle position, preheat oven to 375 degrees. Put 9” cast iron skillet in the oven to warm.

Stir together ⅓ cup sugar with the water, lemon juice and cornstarch in a small saucepan, stir in the blueberries. Bring to a simmer, and cook for 3 minutes stirring occasionally. Remove from heat.

In a medium bowl, whisk together flour, baking powder, salt and remaining ½cup in sugar. In a large bowl whisk together egg, milk, butter and vanilla, then add the flour mixture whisking until just combined.

Remove the hot skillet from the oven and swirl around the cube of butter till melted. This will make the edges of the pudding cake firm and golden brown. Spoon the batter into the skillet, spreading evenly and pour the blueberry mixture over the berries.

Bake until a knife inserted into the center of the cake come out clean 30-40 minutes. Cool before serving. This actually taste better the day after!!

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