Name: Blueberry Pudding Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 1 cup sour cream; 1/2 cup milk; 1 cup fresh or frozen blueberries; 1/4 cup blueberry jam (optional); 1 cup powdered sugar; 2–3 tablespoons blueberry puree; 1/2 teaspoon vanilla extract (for glaze)

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This blueberry pudding cake is the perfect blend of light, fluffy cake with a deliciously moist, pudding-like base. It combines the sweet and tangy flavor of fresh blueberries with the richness of a butter-based cake, creating a dessert that will quickly become a favorite. The cake is topped with a sweet blueberry glaze, making it an irresistible treat for any occasion. Whether you’re serving it for a family dinner, a special celebration, or just as an indulgent dessert, this blueberry pudding cake offers a satisfying combination of textures and flavors. The natural sweetness of blueberries shines through, while the cake’s rich, buttery interior creates a comforting and delicious contrast. It’s a treat that’s easy to make and incredibly rewarding to eat.

The cake’s soft, pudding-like texture and bursts of blueberries make every bite feel like a little moment of indulgence. Paired with a blueberry glaze, it brings an extra layer of flavor and visual appeal, making it a dessert you’ll be proud to serve. Not only is this recipe delicious, but it’s also versatile enough to enjoy year-round. Whether you’re using fresh summer blueberries or frozen fruit, this cake is sure to satisfy your cravings. And with a few simple ingredients, you can have this beautiful dessert ready in no time. Let’s dive into why you’ll love making this pudding cake.

Why You’ll Love This Recipe

1. A Perfect Balance of Flavors

The combination of sweet and tangy blueberries with a buttery cake base creates a perfectly balanced dessert.

2. Simple Yet Elegant

Despite being easy to make, this blueberry pudding cake looks and tastes impressive, making it suitable for any occasion.

3. Moist and Tender Texture

The sour cream and milk in the recipe ensure the cake has a moist, pudding-like texture, offering a delightful contrast to the blueberries.

4. Versatility

You can use fresh or frozen blueberries, allowing you to make this dessert all year long, no matter the season.

5. Deliciously Customizable

The addition of blueberry jam and a blueberry glaze gives you the option to enhance the blueberry flavor and presentation, tailoring it to your taste.

Ingredients

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Large eggs
Vanilla extract
Sour cream
Milk
Fresh or frozen blueberries
Blueberry jam (optional)
Powdered sugar
Blueberry puree
Vanilla extract (for glaze)

Variations

Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
Dairy-Free: Use non-dairy butter and a dairy-free sour cream alternative for a dairy-free version.
Other Fruits: Try swapping blueberries with other berries, like raspberries or blackberries, for a different flavor twist.
Vegan: Replace eggs with a flax egg or chia seed egg and use non-dairy butter and milk alternatives to make the recipe vegan-friendly.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or a similar-sized baking dish.

Step 2: Prepare the Dry Ingredients

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

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.

Step 4: Add the Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: Incorporate the Sour Cream and Milk

Add the sour cream and milk to the butter mixture, mixing until combined.

Step 6: Add the Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.

Step 7: Fold in the Blueberries

Gently fold in the blueberries (and blueberry jam, if using) into the batter.

Step 8: Bake the Cake

Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9: Prepare the Glaze

While the cake is cooling, whisk together powdered sugar, blueberry puree, and vanilla extract until smooth.

Step 10: Glaze the Cake

Once the cake has cooled, drizzle the blueberry glaze over the top of the cake before serving.

Tips for Making the Recipe

Make sure to use softened butter for the best texture when creaming it with the sugar.
Don’t overmix the batter once you add the flour; overmixing can result in a denser cake.
If using frozen blueberries, do not thaw them before adding to the batter to prevent the cake from becoming too wet.
Be sure to let the cake cool slightly before adding the glaze to prevent it from melting off the surface.

How to Serve

This blueberry pudding cake can be served as a stand-alone dessert, or you can pair it with a scoop of vanilla ice cream or whipped cream for an extra indulgence. It can also be enjoyed with a cup of tea or coffee as a perfect afternoon treat.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to 2-3 days. If you prefer, you can refrigerate it to keep it fresh for a few extra days.

Freezing

Freeze the cake in an airtight container for up to 3 months. Let the cake thaw at room temperature before serving, and reheat in the oven if desired.

Reheating

Reheat individual slices in the microwave for about 15-20 seconds or in the oven at 300°F (150°C) for 10 minutes.

FAQs

1. Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work perfectly. Just avoid thawing them before adding them to the batter.

2. Can I make this cake without the blueberry glaze?

Yes, the cake is delicious on its own, but the glaze adds extra sweetness and blueberry flavor if desired.

3. How do I prevent the blueberries from sinking to the bottom?

Toss the blueberries in a little flour before adding them to the batter. This will help them stay suspended.

4. Can I use a different type of fruit in this recipe?

Yes, raspberries, blackberries, or even sliced strawberries can be substituted for blueberries.

5. Can I make this cake ahead of time?

Yes, you can make the cake a day or two ahead and store it in an airtight container.

6. How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs.

7. Can I use a different type of milk?

Yes, you can use any type of milk, such as almond milk or oat milk, as a substitute for regular milk.

8. Is there a way to make this cake lighter?

You can reduce the sugar slightly or use a sugar substitute for a lighter version.

9. Can I make this recipe without eggs?

Yes, you can use egg substitutes such as flax eggs or chia eggs.

10. How should I store the glaze?

Store leftover glaze in the refrigerator in an airtight container for up to 3 days. Reheat before using if needed.

Conclusion

This blueberry pudding cake is an easy yet decadent dessert that combines the natural sweetness of blueberries with a rich, buttery cake. Whether you’re serving it for a special occasion or just because, it’s sure to impress. With simple ingredients and a few easy steps, you can create a dessert that everyone will love. The moist, tender texture and the vibrant blueberry glaze make this cake irresistible, while the versatility of the recipe allows for customization. Enjoy this delightful treat any time you’re craving a sweet, comforting dessert!