Blueberry Pudding Cake

I got a little overzealous when I bought blueberries last week. It’s a shame that Cooper decided he doesn’t like blueberries this year. KIDS!

I wondered if I could get him to eat blueberries in cake form? Do you think it worked??

Nope. Just two adults eating Blueberry Pudding Cake out of a pan….in addition to these three bowls.

I always serve up an extra bowl for an imaginary guest. That bowl is YOURS.

There’s also something to the idea behind decorating in threes. You just gotta.

How does it taste?

It’s like a thin warm blueberry muffin served up in a bowl.

If you like a little cake with your blueberries, this one’s for you. Amazing.

I guess part of me is glad he doesn’t like blueberries. Not my thigh part. Unless thick thighs are in season.

And yeah…the little boy doesn’t like whipped cream either! I’m getting DNA tests done now. He can’t be mine…

And we’re off!

Ingredient gathering.

First up! Heat up the blueberries. We’re making a lil’ sauce.

We don’t wanna cook them, we just wanna release some juice and thicken that juice.

Mix the dry ingredients in a bowl.

Mix wet ingredients right in the measuring cup. Less mess!

Wet ingredients meet dry. I put that shot of my thumb in there just to prove that I wore coral nail polish.

Put the batter into a greased baking pan

Spoon the blueberries on top of the cake batter. Yeah…go ahead and drool.

I don’t mind….now BAKE.

HELLO MAMA.

I’m gonna show you how to make whipped cream in a jar.

Whipping cream in a jar. Lid on the jar. SHAKE IT LIKE A POLAROID PICTURE.

I walked around my kitchen cleaning things up one handed while shaking. 3 minutes-ish.

I burned exactly 1000 calories….in my dreams.

Look at that! Instant whipped cream. Greatest party trick ever.

Scoop out a hunk of blueberry pudding cake in a bowl. Add a dollop of whipped cream.

One blink of an eye…and three bowls later.

Wooooooops. I said goodbye to bathing suit season 4 years ago for this very reason.

Blueberry Pudding Cake

serves 6-8

recipe from Gourmet Magazine

  •  1/3 cup plus 1/2 cup sugar
  •  1/4 cup water
  •   1 tablespoon fresh lemon juice
  •   1 teaspoon cornstarch
  •   10 oz blueberries (2 cups)
  •   1 cup all-purpose flour
  •   1 3/4 teaspoons baking powder
  •   1 teaspoon salt
  •   1 large egg
  •   1/2 cup whole milk
  •   1 stick (1/2 cup) unsalted butter, melted and cooled slightly
  •   1 teaspoon vanilla
  • 1/2 cup whipping cream

Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

To make whipping cream, put some in a jar, close the lid and shake vigorously for 2-3 minutes.

Serve blueberry pudding cake warm with a dollop of whipped cream on top.

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100 Comments

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  • July 3, 2012

    This cake is properly bursting with berries, I love it!

    • Tracy
      July 3, 2012

      Totes bursting!

  • Oooo I love the overall purple color! And whipping cream in a jar is dreamy. I’m on a mission to make this cake gluten, dairy, and sugar-free…

    • Freya Gamlen
      July 3, 2012

      If you manage it, share your tricks!

    • Tracy
      July 3, 2012

      Do it up!!! Lemme know how it goes!

  • Adeline
    July 3, 2012

    Oh man, I know what I’ll be making for dinner tomorrow – thanks!

    A question for you: can you shake a jar with one hand and wipe the counter with the other? I generally can’t do those coordination things..

    • Tracy
      July 3, 2012

      Yeah…and I pat my stomach while I’m at it ;)

  • July 3, 2012

    Shakeable whipped cream?! HELLO! This cake sounds so freaking delicious. I love it!

  • Mary
    July 3, 2012

    Love your Pics, wondering if you would what photo editing program you use?
    Thanks

    • Tracy
      July 3, 2012

      I use photoshop and sometimes Pixelmator.

  • July 3, 2012

    Why can’t blueberry season last foreva??? My thick thighs and tummy sure do! Never saw that whipped cream trick before. It’s nifty neat-o! I will have to give it a try. Happy 4th.

    • Tracy
      July 3, 2012

      seriously! I guess it can…we do have access to frozen blueberries year round. Happy 4th to you, Jane!!

  • July 3, 2012

    That whipped cream trick is great!

  • fusilliamy
    July 3, 2012

    a few things i enjoyed from this post: (not lemon), coral nail polish, goldtouch baking pans and omigosh shaking whipped cream in a jar. Why haven’t I thought/heard of this before?! And oh yeah, that cake looks so good and easy to do on a weeknight. (as if i should be making weeknight cakes, but this is not the time or place!)

  • July 3, 2012

    Whoa. This looks super good! I bet this could totally be breakfast. Hell yes.

  • July 3, 2012

    Gorgeous, Tracy! I feel silly that I had no idea you could make whipped cream in a jar. Will definitely be trying that this summer!

  • Hi Tracy! I just wanted to let you know that your photos rock. They are always full of color and vibrance.

    If you don’t mind me asking, what lens are you using? Your photos are so crisp but not blurred in any way.

    BTW, I am signed up for the class with you and Joy at the end of the month and I can’t wait!

    Jackie

    • Tracy
      July 3, 2012

      I’m so excited to meet you Jackie! I have a Tamron Lens. It’s a 17-35mm. I love it! I’ll show it to you when you’re at the class. YAY!!!!

  • July 3, 2012

    OMG, how could coop, not like this? I know……kids are crazy. I especially love when they decide that they don’t like something, they loved yesterday. Argh!! BTW, don’t know if you changed anything, but the page loaded faster today, and without freezing, YAY. Perhaps it’s all in my head, or maybe you did something. Either way I’m very happy, because I love reading your blog, it’s always so beautiful, plus you’re pretty funny to boot.

    • Tracy
      July 3, 2012

      Thank you!

  • July 3, 2012

    I’ll keep shaking jars for my whole life.

    • Tracy
      July 3, 2012

      hahaha! I’d like a video of that…

  • July 3, 2012

    I absolutely DID drool at this recipe. Gorgeous blueberries! I’m making this pronto.

    • Tracy
      July 3, 2012

      works like a charm!

  • July 3, 2012

    Too bad for Cooper, his lost! Beautiful looking cake!

  • wait a second…did you really just do that to whipping cream? HOLY MACKAREL.

    • Tracy
      July 3, 2012

      I DID. I DID.

  • July 3, 2012

    thick thighs are totes in. whipped cream in a jar!? purple cake! it’s all too good! seriously.

    • Tracy
      July 3, 2012

      your thick thigh are not thick. look at mine. nuff said.

  • July 3, 2012

    I see my fourthajuly breakfast!!!!!

  • This recipe makes me want to cry and gorge all at the same time.

  • Kate
    July 3, 2012

    Whip Cream in a jar is totally brilliant. And I want this immediately!

  • July 3, 2012

    I like that! I want it for breakfast!

    • Tracy
      July 3, 2012

      Our cake didn’t last til breakfast time. Sad face.

  • Lacey Chalenor
    July 3, 2012

    Would I be able to substitute blackberries or raspberries without having to change up the recipe?
    Either way, it looks awesome and easy, can’t wait to make it!

    • Tracy
      July 3, 2012

      the nice thing about the blueberries is that they’re small so they sink to the bottom of the cake. I can imagine that blackberries might not do the same. Raspberries could work, but then you wouldn’t need to heat them up and maybe a little syrup- they won’t keep their shape. Hmmmm.

  • I love when I see desserts served “messy” :)
    Yummy!

    • Tracy
      July 3, 2012

      A perfect pie/cake slice is overrated.

  • July 3, 2012

    I’m totes doing whipped cream in a jar tomo for the 4th… genius!

  • July 3, 2012

    God, woman, you’re the temptress. I want this right now. And I think I’ll try making these with different summer fruits. Thanks!

    • Tracy
      July 3, 2012

      Girl! You tempt me all the time on Instagram. Shucks!

  • July 3, 2012

    I totally use the mixing in the measuring cup trick too. Looks delicious!

  • I cannot believe you made whipped cream in a jar!! that’s totally impressive.

    • Tracy
      July 3, 2012

      I have a feeling you will too!

  • July 3, 2012

    must explore pudding cakes more! Thanks for the reminder. Would this work with other berries? Blackberries? Hmm…..a little baking puzzle to tackle on vacay.

  • That whipped cream in a jar trick is beyond brilliant! And the cake? Droooooool.

  • July 3, 2012

    This is going to be made! And then consumed!! Thanks! And love the Liz Lemon reference!

    • Tracy
      July 3, 2012

      yay! you got it!

  • July 3, 2012

    Lady, this is too good. Tooo good! I think I’m going to have to spend some time with your juices first!

    • Tracy
      July 3, 2012

      Ummm…I need to be juicing after that cake!

  • July 3, 2012

    Like everyone else, I astounded by the whipped cream in a jar thing! You are so smart. I’m going to show my mom, she’ll love it as she is both the homemade whipped cream and workout queen!

    • Tracy
      July 3, 2012

      Oh man…I wish I could take credit for it. I saw it online somewhere! It’s MAGICAL!

  • Sandy
    July 3, 2012

    What happened to my bowl? That looks great- I’m trying that!

  • July 3, 2012

    That is flipping gorgeous.

  • July 3, 2012

    the whip cream trick is totally awesome! (so is that cake, whoa!)

  • Whipped cream in a jar?! This is happening on my 4th of July!

  • July 4, 2012

    Silly, Cooper! He doesn’t know what he’s missing! ;) If you have any leftovers, I have no problem being on clean up duty!

  • Helen
    July 4, 2012

    Awesome recipe, thanks for anther keeper!

  • Barbara
    July 4, 2012

    1. This looks like such a lovely summer dessert! I totally thought you were going to say that Cooper loved it in cake form…how could he not?! I’ll take that third serving now, please. Or better yet, I’ll make it so I’ll have the whole pan!!

    2.Love the Lemon (not Liz) bit!

    3. Whipped cream in a jar…whoa! That is awesome!!

  • July 4, 2012

    That looks SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO good!!! Especially right now as I’m sipping on some 26-variety veggie juice for my current fast. Sigh. But when I’m done I may have to dip into this one. In which case, you may find me passed out on the floor with a spoon in hand and an empty pan. But surely a smile on my face! :)

    Good luck on the DNA tests!

  • Katie
    July 5, 2012

    I made this yesterday for my fam’s party! This was a MAJOR hit, especially with some added fresh berries on top. Everyone at the party had already stuffed themselves, but made just a leeetle bit more room for the cake. Thanks for such a great recipe!

  • July 5, 2012

    GOSH. THIS LOOKS HELLA GGGGOOD. <<< all caps for EMPHASIS (not yelling). :D

    • Tracy
      July 5, 2012

      Hella!!!! For real, girl!

  • Amy
    July 6, 2012

    I made it this morning for a coworker’s birthday and OMG was it good! Everyone loved it. I can’t wait to make it again. We also made the whipped cream in a jar, adding about a TB of sugar. Thank you so much for sharing the recipe. :¬)

  • July 6, 2012

    made this with red currants because i had no blueberries on hand.. it was soooo delicious!!thank you for this amazingly easy recipe :-)

  • July 7, 2012

    That’s it. This cake is happening and my body officially hates me.

    • Tracy
      July 7, 2012

      Love your body!!!

  • July 7, 2012

    ohmysweetlord that cake is divine!! I just made it today and it’s almost gone. Gone! Oh, I think it’s one of my guy’s fave desserts so far.

    Thanks, Tracy!

    xo
    cortnie

    • July 7, 2012

      p.s. I made it with coconut milk because I didn’t have whipping cream. Totes delish.

  • July 11, 2012

    This is exactly the dessert I crave. Warm, fruity with cream, perfect!

  • Donna
    July 17, 2012

    This is Sunday Brunch!!!…Question…Could I use frozen blueberries?..The fresh ones are so OUTRAGEOUSLY expensive in France at the moment..Your writing is hilarious…culinary creations are divine..and I’m so glad I happened onto your blog via “How Sweet It Is”.

    Thank you for sharing your humour and ingenuity.

  • June 12, 2013

    Hi, Tracy! I made this a few weeks ago and it was so great that when my husband took the leftovers to work the next day [the leftovers I was planning on binge-eating for the next few meals] I was so upset I made another one on the spot!

    I shared my version with amaretto and links back to yours on my blog, I hope you don’t mind! Thanks for sharing!
    -Caroline

  • Nicola
    July 3, 2013

    Decorating in threes? But that’s an odd number!

    • Tracy
      July 3, 2013

      It’s just a rule I have.

  • neha gattani
    July 9, 2013

    I want to make this for a bake off contest. Can I bake it a day before the bake off and warm it up in the oven before serving?

    • Tracy
      July 9, 2013

      I suggest baking it the day of. It will get kinda dry & chewy if you reheat it. The appeal is how gooey & moist it is. Good luck!

  • Tina
    July 23, 2013

    Instead of whipped cream, I wonder if creme fraiche?

    • Tina
      July 23, 2013

      I meant is if creme fraiche is also a good substitute for whipped cream?

  • Mira C
    September 13, 2013

    I’ve made this twice in the last week, both times for the same set of friends. The first time I made it, my friends said it was one of the best desserts they’ve ever had. How could I not make it for them again?!

    I adapted it to be gluten free (using a Gluten Free Girl ratio mix) and egg free (made a “flax seed egg”), and it turned out beautifully. Thank you, Tracy! This is definitely going on my “Make Every Summer” list!

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