Try this Blueberry Pudding Cake recipe, or contribute your own.
Suggest a better description01. Preheat the oven to 350 F.
02. Lightly butter a 1 1/2-quart baking dish.
03. Spread the blueberries in the baking dish and toss with the lemon juice.
04. In a medium mixing bowl, combine the flour, baking powder, salt, nutmeg, and 3/4 cup sugar.
05. Beat in milk, egg, melted butter, and vanilla.
06. Spread the batter over the berries.
07. In a bowl, combine the remaining 3/4 cup of sugar with the cornstarch; mix until well blended.
08. Sprinkle the sugar and cornstarch mixture evenly over the batter layer.
09. Slowly pour the boiling water over the sugar and cornstarch layer.
10. Bake at 350 F for 40 to 50 minutes, or until the top cake layer is firm and golden brown.
11. Serve the pudding cake warm with a scoop of vanilla ice cream or sweetened whipped cream.
12. Garnish with a grating of nutmeg or cinnamon sugar, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (934g) | ||
Recipe Makes: 1 | ||
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Calories: 1631 | ||
Calories from Fat: 536 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.5g | 79 % | |
Saturated Fat 34.3g | 171 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 352mg | 108 % | |
Sodium 624.7mg | 22 % | |
Potassium 991.9mg | 26 % | |
Total Carbohydrate 233g | 69 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 219.7g | ||
Protein 41.4g | 59 % | |
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: 1631
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