Blueberry pudding cake from Gourmet Magazine, July 2005: Special Produce Issue (page 75)

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Notes about this recipe

  • chawkins on September 11, 2020

    As shown in the attached photo, this cake will never win any beauty contest. However, it was quick and easy to pull together and the end result was very tasty. I did reduce the amount of sugar in the cake batter by 2 tablespoons and to a quarter cup in the blueberry pudding for personal dietary preference. The full amount specified in the recipe would be perfectly fine, it won’t be overly sweet.

  • aeader on July 27, 2014

    This was very easy to make and very tasty. Good warm with vanilla ice cream. The only thing I would change is to decrease the salt, as I could actually taste it, which I don't care for in a cake (I did use unsalted butter). The cake was also nice for breakfast the next day. A great quick dessert, with ingredients I usually have on hand. You could easily substitute another type of berry or fruit.

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