Dreamy Blueberry Pudding Cake Recipe: A Sweet Summer Delight

Sweet memories dance through my blueberry pudding cake recipe, promising a delightful twist on comfort desserts.

Soft berries nestle between layers of tender, moist cake that melts on your tongue.

Culinary magic happens when simple ingredients blend into something extraordinary.

Warmth radiates from each spoonful, inviting you to savor every delectable bite.

Seasonal blueberries create a luscious backdrop for this irresistible treat.

Creamy textures and bursts of fruity flavor make this dessert a true crowd-pleaser.

You won’t be able to resist trying this mouthwatering creation that transforms ordinary ingredients into something spectacular.

What Goes In Blueberry Pudding Cake

• All-Purpose Flour: A foundational ingredient that provides structure to the blueberry pudding cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake and balances the sweetness.

• Butter: Creates a rich and tender texture in the cake.
• Sugar: Adds sweetness and helps with the cake's caramelization.
• Eggs: Provide moisture, structure, and help bind the ingredients together.
• Vanilla Extract: Adds a warm, aromatic flavor to the cake.
• Sour Cream: Contributes to the cake's moisture and creates a tender crumb.
• Milk: Helps achieve a smooth batter consistency.

• Fresh Blueberries: The star ingredient that adds bursts of sweet and tangy flavor.
• Blueberry Jam: Provides an extra layer of intense blueberry flavor.
• Blueberry Puree: Used in the glaze to intensify the blueberry profile.
• Powdered Sugar: Creates a smooth and sweet glaze for the cake.

Steps To Bake Blueberry Pudding Cake

Step 1: Crank Up the Oven

Warm your oven to a cozy 350F (175C), getting ready for some baking magic.

Step 2: Prep the Baking Vessel

Lovingly coat a 9×13-inch baking dish with butter and dust it with flour to prevent sticking.

Step 3: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Blend until everything is perfectly combined.

Step 4: Cream Butter and Sugar

In a large bowl, beat butter and sugar until the mixture becomes light, fluffy, and dreamy.

Step 5: Add Eggs and Vanilla

Introduce eggs one at a time, mixing thoroughly after each addition. Splash in vanilla extract for an extra flavor boost.

Step 6: Combine Wet and Dry Ingredients

Alternately add dry ingredients and sour cream to the butter mixture. Start with dry ingredients and end with dry ingredients. Mix gently until just combined.

Step 7: Smooth Out the Batter

Pour in milk and stir until the batter becomes silky smooth.

Step 8: Fold in Blueberries

Tenderly fold fresh blueberries into the batter, distributing them evenly.

Step 9: Optional Flavor Swirl

If desired, create beautiful swirls of blueberry jam throughout the batter for extra bursts of flavor.

Step 10: Bake to Perfection

Pour the batter into the prepared dish and bake for 40-45 minutes. The cake is ready when a toothpick inserted in the center comes out clean.

Step 11: Whip Up the Glaze

• Powdered sugar
• Blueberry puree
• Vanilla extract

Step 12: Drizzle and Decorate

Once the cake has cooled slightly, drizzle the stunning glaze over the top, creating a beautiful finish.

Step 13: Serve and Enjoy

Serve the cake warm or at room temperature, ready to delight everyone’s taste buds.

Tips For A Better Blueberry Pudding Cake

• Ensure blueberries are evenly distributed by tossing them in a light coating of flour before folding into the batter to prevent sinking.
• Replace sour cream with Greek yogurt for a lighter version without compromising the cake's moisture and texture.
• Create a dairy-free alternative by substituting butter with coconut oil and using almond milk instead of regular milk.
• Boost the blueberry flavor by adding lemon zest to the batter, which enhances the fruit's natural sweetness and adds a bright, citrusy note.
• Cool the cake completely before adding the glaze to prevent it from becoming too runny and ensure a beautiful, smooth finish.

Blueberry Pudding Cake Twists You Can Try

• Citrus Berry Burst: Replace blueberries with a mix of lemon zest, orange segments, and raspberries for a tangy, bright flavor profile.
• Almond Blueberry Dream: Fold in sliced almonds and add almond extract for a nutty, aromatic cake with rich undertones.
• Lavender Honey Infusion: Incorporate dried lavender flowers and replace sugar with honey, creating a floral, sophisticated dessert.
• Chocolate Chip Berry Blend: Sprinkle dark chocolate chips throughout the batter and use a chocolate glaze instead of the blueberry version for a decadent transformation.

Best Matches For Blueberry Pudding Cake

• Pair with Creamy Vanilla Ice Cream: The rich, cool sweetness perfectly balances the warm, tangy blueberry cake, creating a heavenly dessert experience.
• Complement with Lavender Earl Grey Tea: The floral notes and subtle bergamot enhance the blueberry's natural sweetness, offering a sophisticated and refreshing pairing.
• Match with Lemon Mascarpone Cream: The bright, zesty lemon cuts through the cake's richness while the creamy mascarpone adds a luxurious texture that elevates the entire dessert.
• Serve with Chilled Rosé Wine: A light, fruity wine with subtle berry undertones harmonizes beautifully with the blueberry flavors, creating an elegant adult dessert moment.

How To Store Blueberry Pudding Cake Properly

• Store covered in an airtight container for up to 4 days, keeping the cake moist and fresh.
• Wrap tightly in plastic wrap and aluminum foil, then freeze for 2-3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices for 15-20 seconds on medium power, checking to prevent overheating and maintain softness.
• Place cake slices on a baking sheet, cover loosely with foil, and warm at 300F for 10-15 minutes to restore original texture and warmth.

Blueberry Pudding Cake Questions Answered

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just toss them in a little flour before adding to the batter to prevent them from sinking and bleeding too much color into the cake.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with just a few moist crumbs, the cake is done. Avoid overbaking to keep the cake moist.

• What can I do if I don't have sour cream?

You can substitute sour cream with Greek yogurt or buttermilk in equal amounts. These alternatives will help maintain the cake’s moisture and tender texture.

Why Blueberry Pudding Cake Is A Comfort Favorite

• Simplify Baking Process: Navigate through straightforward steps that make creating this blueberry pudding cake a breeze for bakers of all skill levels.
• Burst with Seasonal Flavor: Celebrate the natural sweetness of blueberries while enjoying a moist, tender cake that highlights fresh fruit in every delightful bite.
• Versatile Dessert Option: Perfect for casual family gatherings, potlucks, or weekend treats that require minimal preparation and deliver maximum satisfaction.
• Quick Crowd-Pleaser: Transforms basic ingredients into a stunning dessert that impresses guests without demanding complex cooking techniques or extensive kitchen time.

Blueberry Pudding Cake Recipe

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4.7 from 33 reviews

• Total Time: 60-65 minutes
• Yield: 12 1x

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Description

Sweet and comforting blueberry pudding cake offers a delightful dessert experience that marries rich flavors with tender textures. Warm from the oven, this delectable treat invites you to savor each spoonful of fruity, moist goodness.

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Ingredients

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Main Ingredients:

• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup sour cream
• 1 cup fresh or frozen blueberries
• 1 3/4 cups granulated sugar

Dry Ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Liquid and Flavor Ingredients:

• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1/4 cup blueberry jam
• 1 cup powdered sugar
• 23 tablespoons blueberry puree
• 1/2 teaspoon vanilla extract (for glaze)

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Instructions

1. Warm the oven to 350F (175C) and position the rack in the center for even baking.
2. Thoroughly coat a 9×13-inch baking dish with butter and dust with flour to prevent sticking.
3. Combine flour, baking powder, baking soda, and salt in a medium mixing bowl, whisking until thoroughly integrated.
4. Using an electric mixer, cream butter and sugar until the mixture becomes pale and develops a light, airy texture.
5. Incorporate eggs individually, ensuring each is fully blended, then mix in vanilla extract until smooth.
6. Gradually add dry ingredients and sour cream to the butter mixture, alternating between the two and mixing until just combined.
7. Pour milk into the batter, stirring gently to create a uniform, silky consistency.
8. Carefully fold fresh blueberries into the batter, distributing them evenly without crushing.
9. Transfer the batter to the prepared baking dish, spreading it evenly with a spatula.
10. If desired, create swirls of blueberry jam throughout the batter for additional flavor complexity.
11. Bake for 40-45 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
12. While the cake cools, whisk powdered sugar, blueberry puree, and vanilla extract to create a vibrant glaze.
13. Once the cake has cooled slightly but remains warm, drizzle the glaze over the top in an artistic pattern.
14. Serve immediately while still warm or allow to reach room temperature for a softer texture.

Notes

• Maximize Blueberry Flavor by using fresh, ripe blueberries and gently folding them into the batter to prevent crushing.
• Prevent Blueberry Sinking by tossing the berries in a light dusting of flour before adding to the batter, which helps suspend them evenly throughout the cake.
• Create Gluten-Free Option by substituting all-purpose flour with a gluten-free blend, ensuring the same tender texture and delicious taste for those with dietary restrictions.
• Enhance Moisture by not overmixing the batter, which can develop tough gluten strands and result in a dense, dry cake texture.

• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 382 kcal
• Sugar: 36 g
• Sodium: 210 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 53 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 85 mg