Blueberry Pudding Cake

Blueberry pudding cake delivers the ultimate blend of tender cake, juicy fruit, and pudding-like sauce—all in one dish. This timeless dessert, sometimes called a Maine blueberry pudding, is beloved for its effortless preparation and irresistible combination of textures.

What sets a truly outstanding pudding cake apart is a perfect balance: not overly sweet, generously moist, and bursting with real blueberry flavor.

Whether served warm with a scoop of ice cream or enjoyed cold the next day, this cake offers all-season comfort and crowd-pleasing appeal. With clear steps, ingredient science, and foolproof tips, you’ll master the art of this comforting dessert every time.

Ingredients Checklist

Before baking, gather these ingredients for both flavor and texture—plus optional add-ins to make the cake your own.

• Fresh or frozen blueberries (4 cups): Plump, ripe berries yield the best results. If using frozen, do not thaw before adding.

• Granulated sugar (1 cup, divided): Sweetens both fruit and batter.

• Lemon juice (1 tablespoon): Brightens berry flavor; fresh is best.

• Ground cinnamon (1 teaspoon): Adds warmth and depth.

• All-purpose flour (¾ cup): Gives the batter structure.

• Baking powder (1 teaspoon): Ensures the cake layer rises above the pudding base.

• Fine salt (⅛ teaspoon): Balances sweetness.

• Whole milk (½ cup): Keeps the crumb tender and moist.

• Butter (¼ cup, melted): For richness in the batter and pudding.

• Pure vanilla extract (1 teaspoon): Adds aroma and flavor to the batter.

• Hot water (¼ cup): Helps create the pudding-like layer as the cake bakes.

• Optional: Lemon zest (for brighter flavor), nutmeg (for a spiced touch), or almond extract (for a subtle nutty note).

Optional toppings:

• Vanilla ice cream: Classic pairing for warm cake.

• Whipped cream: For a lighter, airy finish.

• Fresh lemon zest or toasted sliced almonds: To garnish.

Step-by-Step Instructions

For best results, follow these detailed instructions. Preparation and layering are key to a distinct pudding base and fluffy cake top.

Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking pan or similar-sized casserole dish.

1. Prepare the Blueberry Base
Toss blueberries with ¼ cup sugar, lemon juice, and cinnamon (add lemon zest here if using). Spread evenly in the bottom of your prepared pan.

2. Mix the Cake Batter
In a medium bowl, whisk flour, baking powder, salt, and the remaining ¾ cup sugar. In a separate bowl, whisk together milk, melted butter, and vanilla. Pour wet ingredients into dry, stirring until just combined—do not overmix. The batter should be smooth and thick.

3. Layer the Cake
Dollop the cake batter evenly over the blueberries, then gently spread with an offset spatula to cover most of the fruit. The batter will spread more as it bakes.

4. Add the Pudding Layer
Pour ¼ cup hot water evenly over the cake batter (do not stir). This water, along with berry juices, will migrate to the bottom and combine with sugar to form a luscious pudding layer.

5. Bake to Perfection
Bake for 45–55 minutes, until the top is golden, puffed, and springs back lightly. The cake should have a crackled crust with bubbling berry juices around the edges. A toothpick inserted into the cake portion (not the pudding) should come out clean.

6. Cool Slightly Before Serving
Let the cake rest at least 15 minutes before serving. This gives the pudding time to thicken beneath the cake and makes serving neater.

Tips for Perfect Results

These tips address common mistakes and ensure you get the best flavor, texture, and presentation from your blueberry pudding cake.

• Use room temperature ingredients: Ensures even mixing and rise.

• Don’t thaw frozen berries: Add directly to avoid excess moisture in the cake.

• Spread batter gently: The goal is to cover, not mix with, the blueberries for distinct layers.

• Don’t skip the hot water: It’s the secret to the signature pudding effect.

• Watch the bake time: Overbaking dries out the pudding; start checking at the 45-minute mark.

• Let it rest: The pudding sets as it cools—slicing too soon will make for runny portions.

• Flavor upgrades: Add nutmeg, cardamom, or swap some sugar for brown sugar for caramel notes.

• Try citrus: Use a mix of lemon and orange zest for a twist.

Troubleshooting:

• Dry cake: Not enough liquid or overbaked; always check for doneness early.

• Runny pudding: Insufficient baking or too much liquid; bake until top is set and bubbling.

• Sinking cake: Batter mixed too vigorously or spread too thin.

Serving Suggestions

There are many ways to turn blueberry pudding cake into an unforgettable treat. Try these ideas to suit any setting.

• Warm with vanilla ice cream: The classic combo that melts into the pudding.

• Chilled from the fridge: For a firmer, denser dessert experience.

• With a dollop of whipped cream: Lightens up each serving.

• Garnished with lemon zest or fresh mint: Adds color and brightness.

• Drizzled with a berry coulis: For a restaurant-style presentation.

• Sprinkle with toasted almonds or walnuts: For crunch and a nutty finish.

• Brunch centerpiece: Serve with fresh berries, scones, and coffee.

Final Thoughts

Blueberry pudding cake is more than a nostalgic dessert—it’s an adaptable, all-season favorite that can be personalized to taste and enjoyed warm or cold.

The key to a perfect pudding cake lies in creating that signature layer of pudding beneath the tender cake, bursting with blueberries and balanced with citrus and spice.

By using quality ingredients, layering carefully, and following a few pro tips, you’ll have a dessert that earns rave reviews every time. Enjoy experimenting with flavors and toppings, and keep this recipe in your rotation for both casual and festive occasions.