Blueberry-Peach Pudding Cake

"Little is better than a hot fruit dessert covered in a scoop of slowly melting Vanilla Ice Cream and this is no exception"
 
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Ready In:
55mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan; sprinkle with the lemon juice.
  • Heat oven to 350°.
  • In another bowl, blend flour, baking powder and soda, salt, and 1 cup 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 3/4 cup 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.

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Reviews

  1. The kids say full stars! I used frozen saskatoon berries instead of the blueberries, and replaced half of the vanilla extract with almond extract to enhance the flavour of the saskatoons. I also reduced the sugar in the cake batter to 3/4 cup.
     
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Tweaks

  1. The kids say full stars! I used frozen saskatoon berries instead of the blueberries, and replaced half of the vanilla extract with almond extract to enhance the flavour of the saskatoons. I also reduced the sugar in the cake batter to 3/4 cup.
     

RECIPE SUBMITTED BY

<p><span style=color: #ff0000;><strong><span style=color: #800080;>I run a food blog named </span><span style=color: #000080;>www.fromcupcakestocaviar. com</span></strong></span></p> 8755397"
 
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