A Little Slice of Summer: Easy Blueberry Pudding Cake

There’s something magical about blueberries in the summer—those plump, juicy little orbs that stain your fingers purple and taste like sunshine. I remember picking them as a child with my grandmother, her hands moving deftly through the bushes while I popped more into my mouth than into my basket. This Easy Blueberry Pudding Cake is my love letter to those memories—a dessert that’s warm, comforting, and just a little bit messy, just like summer should be.

Ingredients You’ll Need

2 cups fresh blueberries – Frozen work too, but fresh berries give that burst of summer flavor. If you use frozen, don’t thaw them first!
1 cup all-purpose flour – Spoon and level it for the perfect texture—no dense cakes here!
3/4 cup granulated sugar – Just enough sweetness to let the blueberries shine.
1 tsp baking powder – Our little rising helper for that tender crumb.
1/2 tsp salt – A pinch to balance the sweetness.
1/2 cup whole milk – The richness makes all the difference, but you can use your favorite milk substitute if needed.
1/4 cup unsalted butter, melted – Because butter makes everything better.
1 tsp vanilla extract – A dash of warmth to tie it all together.
1 tbsp lemon juice – Just a squeeze to brighten up the berries.
1 cup boiling water – The secret to that dreamy pudding layer!

Let’s Bake Some Magic

Preheat your oven to 350°F (175°C) and grab your favorite 8×8 baking dish—no need to grease it, the cake will do its own thing. Now, let’s make some magic happen.

Toss the blueberries in the bottom of the baking dish and drizzle with lemon juice. Give them a little stir so they’re evenly coated—this keeps them from sinking and adds a lovely tang.
Whisk the dry ingredients—flour, sugar, baking powder, and salt—in a medium bowl. No need to sift, just a good stir to make sure everything’s friends.
Mix the wet ingredients—milk, melted butter, and vanilla—in another bowl. Pour this into the dry ingredients and stir until just combined. A few lumps are fine! Overmixing is the enemy of a tender cake.
Spread the batter over the blueberries. It’ll be thick, but don’t worry—it’ll melt into something heavenly in the oven.
Now, the secret step! Slowly pour the boiling water over the back of a spoon onto the batter. Yes, right on top! It’ll look strange, but trust me—this creates that luscious pudding layer beneath the cake.

Pop it in the oven and let the magic happen—we’ll finish the rest in part two!

Pro Tips, Variations, and Substitutions

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

Berry Swap: Not a fan of blueberries? Try raspberries, blackberries, or even diced strawberries for a different twist.
Lemon Zest: Add a teaspoon of lemon zest to the batter for a bright, citrusy note that pairs beautifully with the berries.
Dairy-Free: Use almond milk or oat milk instead of regular milk, and swap butter for coconut oil to make this recipe dairy-free.
Extra Fluffy: For an even lighter texture, separate the egg and whip the white to soft peaks before folding it into the batter.

What to Serve With Blueberry Pudding Cake

This cake is delightful on its own, but a little extra love never hurts! Here are a few serving suggestions:

A scoop of vanilla ice cream melting over the warm cake is pure heaven.
Fresh whipped cream and a sprinkle of cinnamon add a cozy touch.
For breakfast (yes, breakfast!), pair it with a dollop of Greek yogurt and a drizzle of honey.

Storage and Reheating Tips

This cake is best enjoyed fresh, but leftovers can still be delicious with a little TLC:

Room Temperature: Store covered at room temperature for up to 2 days.
Refrigerate: For longer storage, keep it in the fridge for up to 4 days.
Reheat: Warm individual slices in the microwave for 15–20 seconds or in a 300°F oven for 5–10 minutes to bring back that just-baked texture.

Frequently Asked Questions

Can I use frozen blueberries?
Absolutely! Just toss them in a bit of flour before adding to the batter to prevent excess moisture.

Why is it called a “pudding” cake?
The magic happens as it bakes—the batter forms a tender cake layer on top while the berries create a saucy, pudding-like layer underneath.

Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend for equally delicious results.

Can I double the recipe?
Definitely! Just use a larger baking dish and extend the baking time by 5–10 minutes if needed.

A Cozy Final Thought

There’s something truly special about a dessert that’s both simple and soul-warming. Whether you’re serving it at a summer gathering or sneaking a slice with your afternoon tea, this blueberry pudding cake is bound to become a favorite. The tender crumb, the juicy berries, and that irresistible saucy layer make every bite feel like a hug. So go ahead—bake it, share it, and savor every moment. Happy baking!