Blueberry Pudding Cake Recipe 45 Food

BLUEBERRY PUDDING CAKE

Steps:

• Layer your berries in an 8 x 8 x 2 inch baking dish sprayed with cooking spray. Sprinkle the lemon juice over the berries and kind of mix so they are coated. Mix flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk together and spread over the berries. Add Topping.

BLUEBERRY PUDDING CAKE

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
• 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.
• Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
• Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
• Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). 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.

BLUEBERRY PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F.
• Liberally butter an 8×8-inch pan and set aside.
• In a bowl, toss blueberries with cinnamon, zest and juice. Pour into prepared pan.
• In a medium bowl, whisk flour, ¾ cup sugar and baking powder.
• Whisk in milk and melted butter along with almond extract. Pour this evenly over the blueberries.
• In a small bowl mix 1/3 cup of sugar with corn starch and salt and sprinkle this over the batter.
• Pour the cup of boiling water into the pan (right over the batter) and place in the preheated oven and bake for 35-40 minutes or until a tooth pick inserted into the batter comes out clean, but there is still blueberry sauce at the bottom. (The original recipe had a baking time of 55 to 60 minutes, but our cake was ready after 40 minutes.)

BLUEBERRY PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.
• Beat dry pudding mixes, granulated sugar, milk and orange juice with whisk 2 min.; pour over cake batter. Sprinkle with blueberries. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
• Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center of cake comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm.

BLUEBERRY PUDDING CAKE

Steps:

• 1. Toss blueberries with cinnamon and lemon juice; put into greased 8 inch square baking pan.
• 2. In a bowl, combine flour, sugar and baking powder. Stir in milk and melted butter. Spoon over berries.
• 3. Combine sugar and cornstarch (for topping), sprinkle overberries. Slowly pour the boiling water over all. Bake at 350° F. for 45-50 minutes or until the cake tests done.

BLUEBERRY CHEESECAKE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees. With a spoon, mix cake mix, butter and egg together. Press dough into a lightly greased 9 x 13 pan. Bake 14 - 18 minutes or until light golden brown around edges. With a spoon, remove air pockets by pushing down evenly over entire hot crust. Allow crust to cool completely.
• Beat cream cheese and powdered sugar together. Gradually beat in milk and pudding mix until smooth. Allow mixture to thicken in refrigerator 5 minutes. Gently fold whipped topping into mixture with a spatula. spread over cooled crust. Spoon pie filling evenly over top. Chill at least 2 hours before serving. Store in refrigerator.

BLUEBERRY CREAM CHEESE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour bundt pan.
• In a large bowl mix cream cheese until fluffy.
• Add one egg at a time until well blended.
• Beat in vanilla pudding mix, oil and cake mix.
• Beat for 4 minutes on low speed.
• Fold in blueberries.
• Bake for 1 hour.
• GLAZE:.
• Blend all ingredients together on medium speed until well blended.
• Turn cake onto serving platter.
• Pour glaze over hot cake.

BLUEBERRY PUDDING CAKE

Steps:

• Put blueberries and lemon juice in an 8"X8" baking pan.
• Combine flour, baking powder, salt, cinnamon, and 3/4 cup sugar.
• Beat in milk, egg, melted butter and vanilla.
• Drop all over berry mixture.
• (Berries do not have to be totally covered).
• Mix together 1 cup sugar and the cornstarch.
• Sprinkle over the batter.
• Pour boiling water over it all, holding a large spoon under the stream of water.
• Bake at 350F for 40-50 minutes or until done.

BLUEBERRY CAKE WITH BROWN SUGAR SAUCE

Steps:

• For the cake, cream sugar and shortening.
• Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
• Add blueberries last and pour into 9" x 9" baking dish.
• Bake for 35-40 minutes at 300 degree or until centre is set.
• For the sauce, mix brown sugar, flour and salt together in a saucepan.
• Add boiling water and cook over low heat until thickened.
• Add butter and vanilla last.
• Stir and serve over warm blueberry cake.

BLUEBERRY PUDDING CAKE

Steps:

• Toss the blueberries with cinnamon and lemon juice, and place in a greased 8 inch square cake pan.
• Combine flour, sugar and baking powder. Stir in milk and butter.
• Spoon over berries.
• Combine sugar and cornstarch, sprinkle over batter.
• Slowly pour boiling water over all.
• Bake at 350 degrees for 40-45 minutes or until cake tests done.

BLUEBERRY PUDDING

Steps:

• Preheat oven to 350 and grease a 9-inch pie plate.
• Place blueberries in medium bowl.
• Combine 1/4 cup of the brown sugar and 1 Tbsp.
• of the flour; toss with blueberries to coat.
• Spoon mixture into pie plate.
• In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
• Mix in remaining 1/2 cup brown sugar.
• Add milk, egg, lemon peel and vanilla, and blend well.
• Pour batter over blueberry mixture.
• Bake until firm and golden brown, about 55 minutes.
• Cool at least 10 minutes before serving.
• Top with whipped topping if desired.