Blueberries Cake Pudding

Delight your taste buds with this irresistible Blueberries Cake Pudding, a perfect fusion of tender cake and juicy fruit compote. Featuring a moist, buttery cake base swirled with fresh blueberries and topped with a luscious layer of sweet-tart blueberry topping, this dessert is both comforting and elegant. A hint of lemon juice enhances the natural brightness of the blueberries, while vanilla extract adds a warm, fragrant note to every bite. Ready in just an hour, this crowd-pleasing treat is ideal for brunches, afternoon tea, or as a show-stopping dessert served warm with whipped cream or vanilla ice cream. Whether you're baking for family or entertaining guests, this easy-to-make recipe captures the essence of homemade goodness in every slice. Perfectly simple, perfectly delicious!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 1 cup Granulated sugar
• 0.5 cup Unsalted butter
• 2 large Eggs
• 0.5 cup Milk
• 1 teaspoon Vanilla extract
• 1.5 teaspoons Baking powder
• 0.25 teaspoon Salt
• 1.5 cups Fresh blueberries
• 0.25 cup Powdered sugar
• 1 tablespoon Cornstarch
• 2 tablespoons Lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan or a similarly-sized baking dish.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy, using a hand or stand mixer. This should take about 2-3 minutes.

Step 4

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix gently until just combined. Do not overmix.

Step 6

Fold in 1 cup of fresh blueberries using a spatula, ensuring the blueberries are evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Step 8

In a small bowl, toss the remaining 0.5 cup of blueberries with the powdered sugar, cornstarch, and lemon juice. Spread this mixture evenly over the cake batter.

Step 9

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Remove the cake from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Step 11

Once cooled, slice and serve warm or at room temperature. Optionally, top with whipped cream or a scoop of vanilla ice cream for added indulgence.

Nutrition Facts

Serving size	960.6 grams (960.6g)

Amount per serving	% Daily Value*
Calories	2331

Total Fat 62.70g	80%
Saturated Fat 33.10g	166%
Polyunsaturated Fat 0.10g
Cholesterol 507mg	169%
Sodium 1467mg	64%
Total Carbohydrate 418.50g	152%
Dietary Fiber 10.50g	38%
Total Sugars 259.80g
Protein 37.20g	74%

Vitamin D 136IU	678%
Calcium 261mg	20%
Iron 11mg	60%
Potassium 745mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.6%

Protein: 6.2%

Carbs: 70.1%