Blueberry Pudding Cake

My local market, the one whose bakery always makes me slow down to swoon and drool, sells pudding cakes. Chocolate chip, coconut, blueberry, pick your flavor. Prominently on display, I walk by them several times a week and feel a tickle in my taste buds.



I've only tried their pudding cake once, and it was the perfect combination of coffee cake and bread pudding. Moist, rich, and oh-so-flavorful. This was my attempt to recreate that deliciousness. The result? Amazing but not at all like the original.

Although this is one of my new favorite breakfast-y cake recipes, the texture wasn't at all like the one I was hoping to mimic. While this cake was moist, it had a crumbly, almost cornbread-like texture to it. It was light and intensely infused with the blueberry flavor, but not in an overpowering way, which made me very happy. Do you have a favorite pudding cake recipe? I'm still on the hunt.

Blueberry Pudding Cake
Adapted from Gourmet
Serves 6-8
Active Time: 15 min Total Time: 50 min
Printable Recipe

1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla

1. Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch round (preferably springform) baking pan.

2. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.

3. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

4. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

5. Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). If using a springform pan, place pan on a foil-lined baking sheet to catch any leaks. Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes. Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.