Blueberry Lemon Pudding Cake
Looking for a delicious blueberry pudding cake recipe? This fresh blueberry lemon pudding cake is rich and delicious and is a simple dessert to make. With a lightly sweetened cake with a fresh blueberry lemon filling underneath, this moist cake is sure to be a hit. We absolutely love blueberries and my family loves this recipe.
Delicious Blueberry Pudding Cake
This blueberry pudding cake is like a dump cake but with all homemade ingredients. Even making this completely from scratch, this is a truly simple cake to make with only a few common ingredients. Serve this cake warm from the oven or at room temperature, topped with ice cream, for an amazing dessert that everyone will enjoy.
How To Warm This Blueberry Pudding Cake
If you love the idea of this cake warm with vanilla ice cream, you can reheat the individual servings in the microwave for up to 30 seconds, depending on the strength of the microwave. You want to warm the cake but not make it hot. Top the cake with vanilla ice cream or whipped cream for a decadent treat.
How to Store Fresh Blueberry Pudding Cake
Once the pudding cake has cooled, make sure that the cake is covered well. Cover the baking dish with a tight fitting lid or with aluminum foil or plastic wrap. The cake will last up to 5 days in the refrigerator.
Can Frozen Blueberries be Used Instead
If you want to use frozen blueberries instead of fresh, let the blueberries thaw completely and try to dry the moisture out as best you can. Frozen blueberries will give the pudding a slightly more watery texture.
Can This Cake be Frozen
If you have more cake than you can eat before it goes bad, you can also freeze the blueberry pudding cake. You will want to move the cake to an airtight container or a freezer bag. This will give the cake the most protection against freezer burn. The cake will stay good in the freezer for up to 3 months as long as it is sealed well.
Can Box Cake Be Used for Blueberry Pudding Cake
If you want to skip making the dry cake mix for this recipe, you can use a store bought cake mix. Instead of making the dry ingredients for the cake topping, you will use the dry cake mix instead. You will not be making the cake into a batter. Everything in the blueberry pudding cake will be the same.
Will Blueberry Pie Filling Work in this Dump Cake
If you prefer to not use fresh blueberries and want to skip a step for this recipe, you can use canned blueberry pie filling. The downside of using a premade filling is that you are not in control of what goes into the cake. Also, the amount of blueberries in the pie filling isn’t as much as in this recipe so you will have more of the filling than the actual blueberries.
Ingredients Needed For Making Blueberry Pudding Cake
- Fresh blueberries
- Lemon juice
- Lemon zest
- Flour, baking powder
- Sugar
- Butter, melted
- Vanilla extract
- Cinnamon
- Salt
- Whole milk
- Cornstarch
- Boiling water
(Actual measurements are in the recipe card below.)
How To Make Blueberry Lemon Pudding Cake
- Preheat oven to 350° and spray an 11 x 7 or a 2.5 quart baking dish with a non stick spray. Set aside.
- In a small bowl, add blueberries, lemon juice and zest. Stir.
- In a medium bowl, add flour, sugar, baking powder, butter, vanilla, cinnamon, salt, and milk. Mix well with a spatula.
- Spread flour mixture on top of blueberries.
- Boil 1 cup of water. Mix corn starch and sugar together then add to water. Stir vigorously until dissolved.
- Gently pour over blueberries and flour mixture.
- Bake for 50-60 minutes or until browned.
- Top with vanilla ice cream, optional.
Try This Delicious Blueberry Pudding Cake Today
Here are a few more delicious blueberry recipes that can be found on the blog:
Blueberry Lemon Pudding Cake
Ingredients
For The Blueberry Filling
- 4 cups fresh blueberries
- 1/4 cup lemon juice
- 1 Tbsp lemon zest
For The Cake Layer
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 3 Tbsp butter, melted
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup whole milk
- 2 Tbsp cornstarch
- 1/4 cup sugar
- 1 cup boiling water
Instructions
-
Preheat oven to 350° and spray an 11 x 7 or a 2.5 quart baking dish with a non stick spray. Set aside.
-
In a small bowl, add blueberries and top with lemon juice and zest. Stir and add to baking dish.
-
In a medium bowl, add flour, sugar, baking powder, butter, vanilla, cinnamon, salt, and milk. Mix well.
-
Spread on top of blueberries.
-
Boil 1 cup of water and then add corn starch and sugar to water. Stir vigorously until dissolved.
-
Gently pour over berries and mixture.
-
Bake for 50-60 minutes or until browned.
-
Top with vanilla ice cream, optional.
Nutrition
Serving: 0gCalories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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