Blueberry Lemon Pudding Cake
With a light
lemon and blueberry flavor and a creamy texture, this lemon and blueberry
pudding cake might just be the ultimate summer dessert.
Ingredients
For The
Blueberry Filling
- 1 Tbsp lemon zest
- 1/4 cup lemon juice
- 4 cups fresh blueberries
For The Cake
Layer
- 1 cup sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 tsp baking powder
- 2 Tbsp cornstarch
- 1 1/2 cups all-purpose flour
- 3 Tbsp butter, melted
- 1/4 cup sugar
- 1 cup whole milk
- 1 cup boiling water
- 1/2 tsp cinnamon
Instructions
First, preheat
the oven to 350 ° and spray an 11 x 7 or 2.5 quart baking dish with a non-stick
spray. Put aside.
Then, in a
small bowl, add the blueberries and garnish with lemon juice and zest. Stir and
add to the baking dish.
In a medium
bowl, add the flour, sugar, baking powder, butter, vanilla, cinnamon, salt and
milk. Mix well.
Spread over
blueberries.
Boil 1 cup
of water, then add corn starch and sugar to the water. Stir vigorously until
dissolved.
Gently pour
over berries and mixture.
Bake for 50
to 60 minutes or until golden.
Garnish with
vanilla ice cream, optional.
Happy
Cooking Time.
