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
Active Time: 15 min Total Time: 50 min
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.