Try this Blueberry Pudding Cake recipe, or contribute your own.
Suggest a better descriptionIf using frozen blueberries, let them thaw first. Drain if necessary.
Toss the blueberries with cinnamon & lemon juice. Place in a greased 8x8 baking dish.
In a bowl, combine flour, sugar, & baking powder.
Stir in milk & butter.
Spoon flour mixture over berries.
Combine sugar & cornstarch; sprinkle over batter.
Slowly pour boiling water over all.
Bake at 350 for 45-50 min. or until cake tests done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 123 | ||
Calories from Fat: 43 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 12.6mg | 4 % | |
Sodium 7473.2mg | 258 % | |
Potassium 107.1mg | 3 % | |
Total Carbohydrate 17.6g | 5 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 16.3g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 123
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