Easy Blueberry Pudding Cake

A Cozy Afternoon & the Magic of Blueberry Pudding Cake

There’s something about a slow, drizzly afternoon that makes me crave the kind of dessert that feels like a hug—warm, comforting, and just sweet enough to brighten the day. Last weekend, as rain tapped gently against the kitchen window, I found myself reaching for a bag of plump blueberries, a carton of milk, and that familiar urge to bake something simple yet utterly delightful. That’s how this Easy Blueberry Pudding Cake came to be—a dessert that’s part cake, part pudding, and all kinds of cozy magic.

What I love most about this recipe is how effortlessly it comes together. No fancy techniques, no fussy ingredients—just a humble batter that transforms in the oven into a tender cake with a luscious, jammy blueberry layer beneath. It’s the kind of dessert that feels special but won’t keep you tied to the kitchen all afternoon. Perfect for unexpected guests, a quiet treat for yourself, or even a sweet ending to a weeknight dinner.

Gathering Your Ingredients

Before we begin, let’s take a peek at what you’ll need. Most of these are pantry staples, but I’ve included a few notes to help you pick the best versions for the most delicious results:

• Fresh blueberries (2 cups) – If they’re in season, grab the juiciest ones you can find. Frozen blueberries work beautifully too—just don’t thaw them first!
• Granulated sugar (¾ cup) – Divided between the batter and a light sprinkle over the berries for a touch of caramelization.
• All-purpose flour (1 cup) – Spoon and level it for the perfect texture—no dense cakes here!
• Baking powder (2 tsp) – The lift that gives this cake its airy crumb.
• Salt (½ tsp) – Just a pinch to balance the sweetness.
• Whole milk (½ cup) – The richness makes a difference, but if you only have 2%, it’ll still be lovely.
• Unsalted butter (4 tbsp, melted) – Because everything’s better with butter.
• Vanilla extract (1 tsp) – A splash of warmth and depth.
• Boiling water (1 cup) – The secret behind that irresistible pudding layer!

Let’s Bake Together: Step-by-Step

Now, let’s bring this blueberry dream to life. I’ll walk you through each step with a few little tips I’ve learned along the way:

1. Preheat & Prep: Start by heating your oven to 350°F (175°C). Grab an 8-inch square baking dish—no need to grease it, as the batter will do that for us as it bakes.
2. Sweeten the Berries: Scatter the blueberries evenly in the dish and sprinkle with ¼ cup of the sugar. This helps them release their juices and creates that saucy layer we love.
3. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, remaining ½ cup sugar, baking powder, and salt. Make sure there are no little flour pockets hiding—this ensures every bite is perfectly tender.
4. Bring It All Together: Stir in the milk, melted butter, and vanilla until just combined. The batter will be thick, almost like a muffin mix—that’s exactly what we want! Pour it over the blueberries and gently spread it to cover most of the fruit (a few peeking out are charming).
5. The Magic Touch: Here’s where the “pudding” happens. Slowly pour the boiling water over the back of a spoon onto the batter (this prevents it from sinking straight through). It’ll look a bit alarming, but trust the process—the water transforms into a silky sauce as it bakes.

Now, pop it in the oven and let the magic happen. In the next half of this post, I’ll share the baking tips, how to tell when it’s perfectly done, and my favorite ways to serve this rustic beauty. (Spoiler: A scoop of vanilla ice cream never hurts!)

Pro Tips, Variations, and Substitutions

This easy blueberry pudding cake is wonderfully forgiving, making it perfect for bakers of all levels. Here are some ways to make it your own:

• Berry Swap: Not a blueberry fan? Try raspberries, blackberries, or a mix of your favorite summer berries.
• Lemon Zest: Add a teaspoon of lemon zest to the batter for a bright, citrusy twist that pairs beautifully with the berries.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend for equally delicious results.
• Dairy-Free: Use almond milk and coconut oil instead of milk and butter for a dairy-free version.

What to Serve With Blueberry Pudding Cake

This cozy dessert is delightful on its own, but here are some serving suggestions to make it extra special:

• A scoop of vanilla ice cream melting into the warm cake is pure heaven.
• Fresh whipped cream adds a light, airy contrast to the rich pudding layer.
• A dusting of powdered sugar for a simple, elegant finish.
• Pair with a cup of hot tea or coffee for the ultimate afternoon treat.

Storage and Reheating Tips

This cake is best enjoyed fresh, but if you have leftovers (lucky you!), here’s how to keep them tasting great:

• Storage: Cover the baking dish with plastic wrap or transfer leftovers to an airtight container. Store in the fridge for up to 3 days.
• Reheating: Warm individual portions in the microwave for 20–30 seconds or reheat the whole dish in a 300°F oven for 10–15 minutes.
• Freezing: While possible, the pudding texture may change slightly. If freezing, wrap tightly and thaw in the fridge before reheating.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?
Absolutely! No need to thaw them—just toss the frozen berries in a bit of flour before adding to prevent sinking.

Why is there a pudding layer at the bottom?
The magic of this cake is that the batter separates as it bakes, creating a tender cake on top and a luscious pudding-like layer beneath. It’s all part of the charm!

Can I make this cake ahead of time?
While it’s best served fresh, you can prepare the dry and wet ingredients separately and combine them just before baking for a quick dessert later.

My cake didn’t puff up much—did I do something wrong?
Don’t worry! This cake is meant to be rustic and dense. As long as it’s baked through and has that irresistible pudding layer, you’ve done it right.

A Cozy Dessert to Warm the Heart

There’s something truly special about a dessert that’s both simple and soul-satisfying. This blueberry pudding cake is the kind of treat that brings people together—whether it’s a quiet moment with a cup of tea or a shared dessert after a family dinner. The juicy berries, tender cake, and creamy pudding layer make every bite feel like a hug. I hope this recipe becomes a cherished favorite in your home, just as it has in mine. Happy baking!