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    You are in: Home / Recipes / Blackberry Pudding Cake Recipe
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    Blackberry Pudding Cake

    Blackberry Pudding Cake. Photo by Honey Bee T

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    ktdid's Note:

    It's blackberry season in Seattle and this is one of our favorites. It's quick, easy and a few blackberries go a long way.

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Mix flour, 1/2 cup sugar, baking powder and salt in medium bowl.
    3. 3
      Stir in milk, vanilla and melted butter.
    4. 4
      Spread batter in greased 9 inch deep dish glass pie plate (or 10 x 6 baking dish).
    5. 5
      Scatter blackberries over the batter and sprinkle with remaining 1/2 cup sugar.
    6. 6
      Pour boiling water over berries, place dish in oven and bake for 25-30 minutes until top is golden brown.
    7. 7
      Serve with ice cream or whipped cream, if desired.
    8. 8
      I have also substituted Italian prune plums, peaches and raspberries for the blackberries- all are good!

    Ratings & Reviews:

    • on February 26, 2010


      I have made this about a dozen times now & it's perfect every time. I have tried it with blackberries, pitted cherries, strawberries & blueberries...they all work beautifully. Fresh or frozen too. The last few times I have let it cook for about 5 mins longer as it creates this gorgeous chewy strudel like texture - yummo! Also great with vanilla ice-cream, cream, or custard. I would recommend this to everyone! Thank you for providing the's become a regular weekly highlight in our home. :-)

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    • on May 01, 2010


      Fabulous, easy, and I had all the ingredients on hand. I used 2 c. frozen blackberries and the whole family devoured it :) (edited to say: this is pretty much foolproof. The second time I made, I forgot the second 1/2c. of sugar, so I topped with sifted powdered sugar once it cooled--still delicious! Also, used 1c. blackberries and 1c. cherries--still delicious!!)

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    • on October 04, 2013


      What a great recipe for a quick fruit pudding cake, I used a mix of blueberries and raspberries and it was delicious, will try it with blackberries next time :) thanks!

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    Read All Reviews (22)


    Nutritional Facts for Blackberry Pudding Cake

    Serving Size: 1 (156 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 257.2
    Calories from Fat 27
    Total Fat 3.1 g
    Saturated Fat 1.7 g
    Cholesterol 7.9 mg
    Sodium 246.9 mg
    Total Carbohydrate 55.2 g
    Dietary Fiber 3.1 g
    Sugars 35.7 g
    Protein 3.5 g

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