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    You are in: Home / Recipes / Blueberry-Peach Pudding Cake Recipe
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    Blueberry-Peach Pudding Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    JanetB-KY's Note:

    Little is better than a hot fruit dessert covered in a scoop of slowly melting Vanilla Ice Cream and this is no exception

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    Units: US | Metric


    1. 1
      Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan; sprinkle with the lemon juice.
    2. 2
      Heat oven to 350°.
    3. 3
      In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
    4. 4
      In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
    5. 5
      Combine the dry ingredients with egg mixture just until blended; spoon over the fruit layer and gently spread.
    6. 6
      Combine the 3/4 cup sugar with cornstarch; spread evenly over batter; carefully pour the boiling water over all.
    7. 7
      Bake for 40 to 50 minutes; spoon into dessert dishes and top with ice cream or whipped topping.

    Ratings & Reviews:

    • on November 29, 2009


      The kids say full stars! I used frozen saskatoon berries instead of the blueberries, and replaced half of the vanilla extract with almond extract to enhance the flavour of the saskatoons. I also reduced the sugar in the cake batter to 3/4 cup.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry-Peach Pudding Cake

    Serving Size: 1 (224 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 531.7
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 8.3 g
    Cholesterol 70.0 mg
    Sodium 507.9 mg
    Total Carbohydrate 97.9 g
    Dietary Fiber 2.8 g
    Sugars 68.2 g
    Protein 6.3 g

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