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