MI Coop Kitchen

Blueberry Pudding Cake

Recipe by
Cherryland Electric Cooperative  
about one hour
Prep: about 15 minutes | Cook: 40 -45 minutes | Servings: Nine 2 and 3/4 inch servings


  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 3 tablespoons butter
  • 1 cup flour
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 3 cups blueberries
  • TOPPING TO PUT OVER BATTER IN PAN:  Mix 1 cup sugar and 1 tablespoon of cornstarch and set aside.


  1. Cream sugar and butter.  Add milk and dry ingredients of baking powder, flour and salt.  Mix thoroughly.
  2. Put blueberries in bottom of 8 inch square pan.  Cover with batter.
  3. Sprinkle the sugar/cornstarch mixture on top of the batter.
  4. Pour 1 cup of boiling water on top of the batter (the secret ingredient!)
  5. Bake at 350 degrees for 40 – 45 minutes.  Serve warm, with vanilla ice cream if desired and spooning a bit of the sauce over the ice cream and cake.

1 Reviews

  1. xcskicouple

    Everyone I have ever served this to loves it. It is easy to make and kids love seeing how the boiling water poured on top of the batter ultimately creates a wonderful blueberry sauce to go with the cake (and vanilla ice cream if desired).


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