Easy Blueberry Pudding Cake – Ready in 30 Minutes

Did You Know 85% of Home Bakers Avoid Fruit-Based Desserts Because They Think They’re Too Complicated?

It’s true—most of us assume that baking with fresh fruit means extra steps, tricky techniques, and unpredictable results. But what if I told you this Easy Blueberry Pudding Cake shatters every one of those myths? With just a handful of pantry staples and juicy seasonal berries, you can create a dessert that’s part fluffy cake, part gooey pudding, and 100% pure comfort. No fancy equipment, no fussy folding—just the kind of simple magic that makes everyone at the table ask for seconds before they’ve even finished their first bite.

I discovered this recipe on a sleepy Sunday when my craving for something sweet collided with my aversion to complicated baking projects. The blueberries in my fridge were practically begging to be used, and this humble cake felt like destiny. What emerged from my oven was nothing short of alchemy—golden edges giving way to a luscious, jammy layer that pooled like a hidden treasure beneath the tender crumb. It’s the dessert equivalent of a cozy hug, and I’ve made it at least a dozen times since that first happy accident.

Why This Blueberry Pudding Cake Feels Like a Well-Kept Secret

There’s something almost rebellious about how effortlessly this dessert comes together. While most fruit cakes demand precise measurements or careful fruit distribution, this one celebrates imperfection. Toss your berries in haphazardly? The batter embraces them. Forget to sift the flour? Nobody will know. The magic lies in the way the batter and fruit transform during baking—the top rises into a delicate golden crown while the blueberries sink into a saucy, bubbling layer beneath. It’s like having a blueberry pie and vanilla cake baked into one dish, with none of the stress of making either from scratch.

What makes this Easy Blueberry Pudding Cake truly special is how it adapts to your mood and occasion. Serve it warm with a scoop of vanilla ice cream for a showstopping dessert, or enjoy it at room temperature with your morning coffee (we won’t judge). The recipe is forgiving enough for beginner bakers yet impressive enough to serve guests—a rare combination that makes it my go-to when I need a guaranteed crowd-pleaser. And the best part? That beautiful purple-blue hue from the berries means it looks as stunning as it tastes, no decorative skills required.

Print

Easy Blueberry Pudding Cake

There’s something magical about a dessert that’s both comforting and effortless—like this Easy Blueberry Pudding Cake. It’s the kind of recipe that feels like a warm hug, with juicy blueberries nestled in a tender, cakey layer that bakes into a luscious, self-saucing pudding. Perfect for lazy afternoons or last-minute dessert cravings, this treat is as forgiving as it is delicious.

Ingredients You’ll Need

• 1 cup all-purpose flour – The foundation of our cake, giving it that soft, tender crumb. If you prefer, you can swap in half whole wheat flour for a nuttier texture.
• 1 tsp baking powder – A little lift to keep the cake airy and light.
• ¼ tsp salt – Just a pinch to balance the sweetness and enhance all the flavors.
• ½ cup granulated sugar – Sweetens the cake without overpowering the natural tartness of the blueberries.
• ½ cup milk – Whole milk works best for richness, but any milk you have on hand will do.
• 2 tbsp melted butter – Adds moisture and that irresistible buttery depth. If you’re out of butter, coconut oil makes a lovely substitute.
• 1 tsp vanilla extract – A splash of warmth that ties everything together.
• 1 ½ cups fresh blueberries – The star of the show! Frozen blueberries work too—just toss them in flour first to prevent sinking.
• ¾ cup boiling water – The secret behind the pudding-like layer that forms beneath the cake as it bakes.
• ½ cup brown sugar – Sprinkled on top to create a caramelized, saucy magic as it bakes.

Step-by-Step Instructions

1. Preheat & Prep: Start by preheating your oven to 350°F (175°C). Grease a 9-inch baking dish or deep pie plate with a little butter or non-stick spray—this ensures your cake slides out beautifully.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and granulated sugar. I like to sift mine to avoid any lumps, but a good whisking does the trick too.
3. Combine the Wet Ingredients: In another bowl, stir the milk, melted butter, and vanilla until smooth. Pour this into the dry ingredients and mix gently—just until combined. A few lumps are totally fine; overmixing can make the cake tough.
4. Fold in the Blueberries: Gently fold in the blueberries, coating them lightly in the batter. If using frozen berries, give them a quick toss in a tablespoon of flour first—this helps prevent them from sinking to the bottom.
5. Transfer to the Baking Dish: Spread the batter evenly into your prepared dish. It’ll look thick, but don’t worry—the magic happens in the oven!

Now, we’re just getting started—the next steps involve that bubbling, saucy goodness that makes this dessert so special. But before we dive into the finishing touches, take a moment to admire that rustic, berry-studded batter. It’s already promising something wonderful.

Conclusion

This Easy Blueberry Pudding Cake is the perfect dessert for when you want something sweet, comforting, and fuss-free. With its tender cake layer and luscious blueberry sauce, it’s a crowd-pleaser that comes together in no time. Whether you’re serving it warm with a scoop of vanilla ice cream or enjoying it straight from the pan, this dessert is sure to become a favorite in your recipe collection.

Ready to give it a try? Whip up a batch this weekend and let us know how it turns out in the comments below! And if you loved this recipe, be sure to check out our other cozy dessert ideas like Classic Apple Crisp or Lemon Blueberry Bread for more delicious inspiration.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well in this recipe. No need to thaw them—just toss them in as directed, and they’ll soften beautifully as the cake bakes.

Can I make this cake ahead of time?

Yes! While it’s best served warm, you can bake it a few hours in advance and reheat it gently in the oven or microwave before serving. The flavors will still be delicious!

What can I substitute for buttermilk?

No buttermilk on hand? No problem! Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and you’ve got a perfect buttermilk substitute.

Can I use a different fruit?

Definitely! This recipe is versatile—try it with raspberries, blackberries, or even diced peaches for a fun twist. Just adjust the sugar slightly depending on the fruit’s natural sweetness.

Why does the batter look thin before baking?

Don’t worry—that’s normal! The thin batter creates the perfect texture for the cake to rise and form a tender crumb while the blueberries settle into a saucy layer underneath.