• Rabab Awada

Blueberry Pudding Cake


  • 1 tablespoon butter to grease an 8×8-inch pan

  • 1 pint fresh ripe blueberries

  • 3 tbs sugar for the blueberries

  • 1 teaspoon ground cinnamon

  • 1 teaspoon lemon zest

  • Juice from half a lemon

  • 1 cup all-purpose flour

  • ¾ cup granulated sugar

  • 1 teaspoon baking powder

  • ½ cup whole milk

  • 3 tablespoons melted butter

  • 1 teaspoon almond extract or vanilla extract

  • 1/3 cup more granulated sugar

  • 1 tablespoon corn starch

  • ¼ teaspoon salt

  • 1 cup boiling water


  • Preheat oven to 350 degrees F.

  • Liberally butter an 8×8-inch pan and set aside.

  • In a bowl, toss blueberries with cinnamon, sugar zest and juice. Pour into prepared pan.

  • In a medium bowl, whisk flour, ¾ cup sugar and baking powder.

  • Whisk in milk and melted butter along with almond extract. Pour this evenly over the blueberries.

  • In a small bowl mix 1/3 cup of sugar with corn starch and salt and sprinkle this over the batter.

  • Pour the cup of boiling water into the pan (right over the batter) and place in the preheated oven and bake for 35-40 minutes or until a tooth pick inserted into the batter comes out clean, but there is still blueberry sauce at the bottom.