Blue-Raspberry Pudding Cake

Total Time
Prep 15 mins
Cook 45 mins

A very berry light summer pudding cake

Ingredients Nutrition


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


Most Helpful

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 :)

V.A. August 09, 2006

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!

happysunflower36 July 23, 2009

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 :)

Boomette August 13, 2007

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