Best 9 Blueberries Cake Pudding Recipes

BLUEBERRY PUDDING CAKE

Steps:

• Layer your berries in an 8 x 8 x 2 inch baking dish sprayed with cooking spray. Sprinkle the lemon juice over the berries and kind of mix so they are coated. Mix flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk together and spread over the berries. Add Topping.

BLUEBERRY PUDDING CAKE

Steps:

• Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.

BLUEBERRY PUDDING CAKE

Steps:

• Toss the blueberries with cinnamon and lemon juice, and place in a greased 8 inch square cake pan.
• Combine flour, sugar and baking powder. Stir in milk and butter.
• Spoon over berries.
• Combine sugar and cornstarch, sprinkle over batter.
• Slowly pour boiling water over all.
• Bake at 350 degrees for 40-45 minutes or until cake tests done.

BLUEBERRY PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F.
• Liberally butter an 8×8-inch pan and set aside.
• In a bowl, toss blueberries with cinnamon, zest and juice. Pour into prepared pan.
• In a medium bowl, whisk flour, ¾ cup sugar and baking powder.
• Whisk in milk and melted butter along with almond extract. Pour this evenly over the blueberries.
• In a small bowl mix 1/3 cup of sugar with corn starch and salt and sprinkle this over the batter.
• Pour the cup of boiling water into the pan (right over the batter) and place in the preheated oven and bake for 35-40 minutes or until a tooth pick inserted into the batter comes out clean, but there is still blueberry sauce at the bottom. (The original recipe had a baking time of 55 to 60 minutes, but our cake was ready after 40 minutes.)

BLUEBERRIES CAKE-PUDDING

Steps:

• In a bowl, mix flour, 1/2 cup sugar and baking powder. Add milk and melted butter and stir with a wooden spoon until homogeneous (not stir too much). With a spatula, spread the dough in a greased square mold 8 inch side. Sprinkle with blueberries and with the remaining sugar (1/3 cup).
• Cook in a preheated oven of 350 F 40 to 45 minutes or until a toothpick inserted in the middle comes out clean. Put the Cake-Pudding on a grill and let sit 10 minutes.
• Serve hot.

OVER-THE-TOP BLUEBERRY BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

BLUEBERRY PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.
• Beat dry pudding mixes, granulated sugar, milk and orange juice with whisk 2 min.; pour over cake batter. Sprinkle with blueberries. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
• Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center of cake comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm.

BLUEBERRY PUDDING WITH HARD SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
• In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
• In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.

BLUEBERRY PUDDING CAKE

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
• Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
• Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
• Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
• Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.