Try this Blueberry Pudding Cake recipe, or contribute your own.
Suggest a better descriptionPut 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.
Source: http://www.epicurious.com/recipes/food/views/Blueberry-Pudding-Cake-232324?k=1
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 295 | ||
Calories from Fat: 76 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 38.6mg | 12 % | |
Sodium 153.3mg | 5 % | |
Potassium 71.4mg | 2 % | |
Total Carbohydrate 54.3g | 16 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 53.3g | ||
Protein 2.4g | 3 % | |
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: 295
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