Blackberry Pudding Cake Recipe
This easy dessert has minimal ingredients, and the ingredients are those that most already have on the pantry shelves or in the refrigerator, so there’s most likely no need for a special shopping trip. Although blackberries are a favorite, you can substitute raspberries or blueberries if they are available, or even peaches. Once you’ve tasted this dessert warm from the oven, it will become a favorite, and one that will be requested often.
6 tablespoons butter
1 cup sugar
1 cup milk
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
2 to 3 cups fresh blackberries, or substitute raspberries, or blueberries, or a mixture
2 cups boiling water
1 cup sugar
1 tablespoon lemon juice
- Preheat oven to 350°.
- Spray a glass 9" x 13" shallow baking dish with non-stick spray.
- Cream the butter and sugar; stir in the milk.
- Measure the flour, salt, and baking powder into a fine strainer and shake over the butter/sugar mixture; mix until smooth.
- Spread the batter evenly over the bottom of the prepared baking dish.
- Sprinkle the batter with the berries.
- Mix the boiling water and sugar; stir until the sugar is dissolved and add the lemon juice.
- Pour over the berries.
- Bake 45-55 minutes or until the batter is cooked through.
- Remove from the oven; serve warm or cold with a scoop of ice cream or whipped cream.
Amount Per Serving
Calories 286 Calories from Fat 61
Percent Total Calories From: Fat 21% Protein 4% Carb. 75%
Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 18 mg
Sodium 322 mg
Total Carbohydrate 53 g
Dietary Fiber 1 g
Sugars 33 g
Protein 3 g
Vitamin A 6% Vitamin C 10% Calcium 0% Iron 2%
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