Blueberry Raspberry Pudding Cake

Blueberry Raspberry Pudding Cake

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Blueberry Raspberry Pudding Cake is an excellent summer dessert that is super easy and tastes great.

  • 1 1/2 Cups Blueberries
  • 1 1/2 Cups Raspberries
  • 1 Cup Unbleached Flour
  • 3/4 Cup Sugar
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Cup Whole Milk
  • 3 Tablespoons Butter (Melted)
  • 1 Teaspoon Vanilla Extract
  • 3/4 Cup Sugar
  • 1 Tablespoon Cornstarch
  • 1 Cup Boiling Water
  1. Preheat oven to 350 degrees.
  2. Grease 9” square baking dish. Place blueberries and raspberries in bottom of prepared pan.
  3. In medium-size bowl combine flour, 3/4 cup sugar, baking powder, and kosher salt. Add whole milk, melted butter, and vanilla. Beat until nice and smooth. Spread over berries.
  4. In small-size bowl combine 3/4 cup sugar with cornstarch. Sprinkle over batter. Slowly pour 1 cup boiling water over top and place in oven. Yeah, I know it sounds weird.
  5. Place in oven 45 to 50 minutes until top is crusty and slightly golden.
  6. Remove from oven and serve with vanilla ice cream.
  7. Makes 1 cake
  8. Serves 6 to 8
  9. Prep Time: 15 Minutes Cook Time: 50 Minutes Total Time: 65 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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