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    You are in: Home / Recipes / Blue-Raspberry Pudding Cake Recipe
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    Blue-Raspberry Pudding Cake

    Blue-Raspberry Pudding Cake. Photo by Boomette

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    KelBel's Note:

    A very berry light summer pudding cake

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    Units: US | Metric


    1. 1
      Put blueberries, raspberries and lemon juice in an 8X8 baking pan.
    2. 2
      Combine flour, baking powder, salt, cinnamon, and 3/4 cup sugar.
    3. 3
      Beat in milk, egg, melted butter and vanilla. Spread over berries.
    4. 4
      Mix together 1 cup sugar and cornstarch.
    5. 5
      Sprinkle over the batter.
    6. 6
      Pour boiling water over it all, DO NOT STIR!
    7. 7
      Bake at 350F for 40-50 minutes or until done.

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    Ratings & Reviews:

    • on August 09, 2006


      This baked up beautifully! Like Galley Wench, I was a little nervous putting it into the oven, but WOW! It really was wonderful, and pudding cake is a perfect name for it! Thanks so much for posting your recipe, it was really good :)

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    • on July 23, 2009


      Wow!!This was a great cake! Very moist and tasty. The only problem was that the cake was a tad bit too sweet. I noticed that another reviewer said to use 1/2 cup sugar with cornstarch. I did do that but was still a little too sweet. I will definitely make this again but maybe use 1/2 cup sugar instead of 3/4 cup in the second step. Thank you so much for posting. Great cake!

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    • on August 13, 2007


      yummy ! I used 1 cup of fresh blueberries and 1 cup of frozen raspberries un-thawed. And for the end, I used only half a cup of sugar like Chef Schellies suggested. It was enough sweet like that. Thanks KelBel :)

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    Read All Reviews (6)


    Nutritional Facts for Blue-Raspberry Pudding Cake

    Serving Size: 1 (158 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 321.5
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 4.2 g
    Cholesterol 43.8 mg
    Sodium 221.9 mg
    Total Carbohydrate 62.5 g
    Dietary Fiber 1.9 g
    Sugars 46.4 g
    Protein 3.3 g

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