Seasons and Suppers · by Jennifer Maloney★ 5.0 (7)
Blueberry Pudding Cake
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 10%
CARBS 63G74% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER47G TOTAL SUGAR
FAT 8G22% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick blueberry cake with a pudding-like sauce that forms on the bottom as it bakes. Warm, fruity, and comforting. A simple dessert ready in about an hour.
dessertamericanbaked good🍪 sheet pan🥧 baking dish⚡ microwave🥄 saucepan🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups blueberries (fresh or partly thawed from frozen)
- 1/3 cups white granulated sugar
- 1/2 cup butter (at room temperature)
- 3/4 cups white granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla
- 1 1/4 cups all-purpose flour (spooned and levelled)
- 1 1/2 teaspoons baking powder
- Pinch salt
- 1/2 cup milk
- 3/4 cup water
- 1/4 cup lemon juice
- 1/3 cup white granulated sugar
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 10%
CARBS 63G74% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER47G TOTAL SUGAR
FAT 8G22% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 123mg
- Total sugar
- 47g
- Added sugar
- ≥33g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 123MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.