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This recipe is really awesome! I used just under 1/2 a cup of canola oil in place of the vegan margarine and only a 6oz. container of blueberries and it turned out great. It was so simple to put together. Also, don't worry if it seems like a ridiculous amount of blueberry sauce, just pour it all over the batter and it'll turn out delicious. Thanks for the tasty recipe!!

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phelialiver June 20, 2010

This was Wonderful! My boyfriend said it is the best thing I've ever baked! I used cherrys for the fruit and whole grain flour rather than white. I did realize after beginning the recipe that I didn't have enough granulated white sugar for the dough, so I used 1/4 a cup of brown sugar and 1/4 a cup of agave nectar instead. It was perfect, and I can't wait to try other varieties!

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WonderTasteBuds October 26, 2008

Such a delicious dessert, we went thru it so quickly I didn't have a chance to get a picture! I was thinking about serving this for a lunch buffet, but it's really better served as a plated dessert because it's very tender being a "pudding" cake. (I never did get the knife to come out clean even after baking a little longer). Taste wise, this is ace - the only thing I would be tempted to change is the amount of butter/marg - it is quite a bit for such a small cake, and while decadent and moist, I think it would be fine with less...I'll have to play around with that. Thanks Joey, much enjoyed!

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magpie diner April 28, 2010

Yummy dessert. I used frozen/thawed strawberries in place of blueberries and it turned out well. Subbed cornstarch for the arrowroot and used white whole wheat flour. Easy to make and delicious. My bf loved it. This is a recipe I would make again for guests or bring for potlucks. Thanks for posting.

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zaar junkie December 09, 2009
Chef Joey's Blueberry Pudding Cake (Vegan)