Make this Blueberry & Raspberry Baked Pudding Cake! It has a crisp top, a spongy cake and a very delicious saucy berry layer underneath. Perfect quick and delicious dessert.
What is a Pudding Cake
This is not a crumble, crisp (like my Pear & Apricot Crisp) or a cobbler. However, it reminds me of all three and maybe it is the closest to a cobbler, like my Homemade Peach Cobbler. But I like to think if it as a pudding cake. On the site there is a recipe for a Chocolate Self Saucing Pudding Cake and I think this dessert is more alike that one: So why isn´t it a crumble, crisp or cobbler? A crumble has, well, a crumble topping . A crisp has a crumble topping using oats and flour . As for a cobbler, well people make those in many different ways . The way I am familiar with is using a scone like topping . So, no, it`s none of those three.
Prior to making this pudding cake , I have made chocolate , caramel and lemon . I have always left fruit to crumbles and crisps. This time I thought why not a self saucing pudding cake . So using that same method but with fruit, this dessert has made it`s debut in my house.
Notes About This dessert
- I used fresh berries in this dessert, but frozen will work just fine. No need to defrost, just use them straight from the freezer..
- We served this yesterday just by itself. However, suggested serving with ice cream or fresh whipped cream would be delicious. This is best served hot, but can be eaten at room temperature as well.
- If you would like to reheat it, it is best to do it in the oven. Cover with foil, and reheat for about 20 minutes on a low heat oven.
And if you love raspberries, be sure to check out my Raspberry Coconut Muffins!
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Blueberry & Raspberry Baked Pudding Cake
- 1 Cup blueberries
- 1 Cup raspberries
- 1 Teaspoon fresh lemon juice
- 1 Cup plain flour
- 3/4 Cup sugar
- 1 teaspoon baking powder
- 1/2 Cup natural yogurt
- 4 Tablespoons butter melted
- 1 Tablespoon cornstarch
- 1 Cup boiling water
- Preheat oven to 350 degrees F. Grease a deep sided 8 inch baking dish. Put the berries in the dish and squeeze over lemon juice. Stir and set aside.
- In a medium mixing bowl, whisk together the flour, 1/2 Cup/100 grams of the sugar and baking powder. Add the melted butter and yogurt. Mix until a you have a thick batter consistency. Spoon over the berries. You will need to smooth it out evenly as the batter is quite thick. Don’t worry if some of the berries are peeking through.
- In a separate bowl, whisk together the cornstarch and remaining sugar. sprinkle this evenly over the batter and pour over boiling water. Bake for approximately 30 – 35 minutes. A toothpick inserted in the cake part should come out clean.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.