Blueberry-Peach Pudding Cake

Submitted 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"

 

• Ready In: 55mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 1 1⁄2 - 2 cups fresh blueberries or 1 1/2-2 cups frozen blueberries
• 1 (15 ounce) can sliced peaches, well drained
• 2 tablespoons lemon juice
• 1 1⁄2 cups flour
• 2 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup sugar
• 3⁄4 cup milk
• 1 large egg
• 6 tablespoons butter, melted
• 1 1⁄2 teaspoons vanilla
• 3⁄4 cup sugar
• 1 tablespoon cornstarch
• 1 cup boiling water

directions

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.

Reviews

[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.