Blueberry-Peach Pudding Cake

READY IN: 55mins
Recipe by JanetB-KY

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

Top Review by Lille

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.

Ingredients Nutrition


  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. Heat oven to 350°.
  3. In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
  4. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
  5. Combine the dry ingredients with egg mixture just until blended; spoon over the fruit layer and gently spread.
  6. Combine the 3/4 cup sugar with cornstarch; spread evenly over batter; carefully pour the boiling water over all.
  7. Bake for 40 to 50 minutes; spoon into dessert dishes and top with ice cream or whipped topping.

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