Blueberry-Peach Pudding Cake Recipe

ingredients

2 cups fresh or frozen blueberries
1 can (15 oz size) diced or sliced peaches, well drained
2 tablespoons lemon juice
1 1/2 cup 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 teaspoon vanilla extract
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water

directions

Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11 x 7-inch rectangular baking pan. Sprinkle with the lemon juice.

Heat oven to 350 degrees.

In another bowl, blend flour, baking powder and soda, salt, and first measure of sugar.

In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.

Combine the dry ingredients with egg mixture just until blended.

Spoon over the fruit layer and gently spread.

Combine the remaining sugar with cornstarch; spread evenly over batter. Carefully pour the boiling water over all. Bake for 40 to 50 minutes. Spoon into dessert dishes and top with ice cream or whipped topping.

nutrition data

561 calories, 14 grams fat, 107 grams carbohydrates, 6 grams protein per serving.

reviews & comments

carla REVIEW:
July 4, 2011

Used fresh blueberries and fresh nectarines (slightly more than asked for in recipe). Also used brown sugar rather than white for the topping combined with cornstarch. It was an easy recipe and very delicious. I will definitely make it again.