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over head view of a baked raspberry blueberry pudding cake
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Blueberry & Raspberry Baked Pudding Cake

Seasonal berries baked into a deep and delicious pudding cake.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: North American
Keyword: blueberries, raspberries
Servings: 8 servings
Calories: 211kcal
Author: Julia Pinney

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition Facts
Blueberry & Raspberry Baked Pudding Cake
Amount Per Serving (1 serving)
Calories 211 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 111mg5%
Potassium 77mg2%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 22g24%
Protein 3g6%
Vitamin A 200IU4%
Vitamin C 6mg7%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.