Description
A moist and flavorful cake with a hint of sweetness, complemented by bursts of fresh blueberries and a rich glaze. This Blueberry Pudding Cake is perfect for dessert or as a sweet treat with your afternoon tea.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the milk until the batter is smooth.
- Gently fold in the blueberries, and pour the batter into the prepared baking dish.
- If desired, swirl in the blueberry jam for extra flavor.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together the powdered sugar, blueberry puree, and vanilla extract.
- Once the cake has cooled slightly, drizzle the glaze over the top.
- Serve warm or at room temperature.
Notes
- If using frozen blueberries, do not thaw them to prevent them from bleeding into the batter.
- The optional blueberry jam swirl adds an extra layer of flavor.
- For a fun twist, serve with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American