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Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Categories: 4th of July, Baked Goods, Cakes, Desserts
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Blueberry Raspberry Pudding Cake is an excellent summer dessert that is super easy and tastes great.
- 1 1/2 Cups Blueberries
- 1 1/2 Cups Raspberries
- 1 Cup Unbleached Flour
- 3/4 Cup Sugar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Whole Milk
- 3 Tablespoons Butter (Melted)
- 1 Teaspoon Vanilla Extract
- 3/4 Cup Sugar
- 1 Tablespoon Cornstarch
- 1 Cup Boiling Water
- Preheat oven to 350 degrees.
- Grease 9” square baking dish. Place blueberries and raspberries in bottom of prepared pan.
- In medium-size bowl combine flour, 3/4 cup sugar, baking powder, and kosher salt. Add whole milk, melted butter, and vanilla. Beat until nice and smooth. Spread over berries.
- In small-size bowl combine 3/4 cup sugar with cornstarch. Sprinkle over batter. Slowly pour 1 cup boiling water over top and place in oven. Yeah, I know it sounds weird.
- Place in oven 45 to 50 minutes until top is crusty and slightly golden.
- Remove from oven and serve with vanilla ice cream.
- Makes 1 cake
- Serves 6 to 8
- Prep Time: 15 Minutes Cook Time: 50 Minutes Total Time: 65 Minutes
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