Blueberry Pudding Cake

Blueberry Pudding Cake

4.5 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 228.7
  • Total Fat: 3.6 g
  • Cholesterol: 0.3 mg
  • Sodium: 93.8 mg
  • Total Carbs: 48.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.1 g

View full nutritional breakdown of Blueberry Pudding Cake calories by ingredient


Blueberry Pudding Cake Blueberry Pudding Cake
Number of Servings: 9


    2 cup fresh or frozen berries
    1 teaspoon ground cinnamon
    1 teaspoon lemon juice
    1 c flour
    3/4 c sugar
    1 teaspoon baking powder
    1/2 c skim milk
    3 Tablespoons melted butter/margarine
    3/4 c sugar
    1 tablespoon corn starch
    1 cup boiling water


preheat oven to 350
bake 45-50 minutes or until cake test done

combine berried, cinnamon and lemon juice. Toss and put into greased 8 in sq baking pan. In bowl combine flour 3/4 c sugar, baking powder, milk, and butter.

Spoon over berries.

Combine 3/4 c sugar and 1 tablespoon cornstarch, mix well, add 1 c boiling water. SLOWLY drizzlr over top of batter.

Number of Servings: 9

Recipe submitted by SparkPeople user C1NN4M0N.

Member Ratings For This Recipe

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    Very Good
    1 of 1 people found this review helpful
    Very good! Nice crunchy top. Served with vanilla yogurt - yum. - 7/26/13

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    Tasty treat. - 1/5/21

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    So tasty! - 1/31/19

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    Great comfort food. I made a few alterations because I didn't have cornstarch. Also I used coconut milk which cut down calories. I drizzled agave on the top and sprinkled cinnamon and nutmeg on top. I used a lot less sugar and it was very flavorful and filling. Loved it! - 1/20/19

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    I will use a bit less sugar next time, but even my picky "I don't eat 'diet' food" loved it. Thank you for sharing this! - 6/9/15