A deliciously moist cake with a blueberry pudding layer that forms as it bakes, creating a perfect balance of textures.
Author:Olivia Bennett
Ingredients
Scale
For the Crust:
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 cups fresh blueberries
1 cup boiling water
1/2 cup brown sugar
1 tablespoon cornstarch
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
In a bowl, whisk together flour, granulated sugar, baking powder, and salt. Stir in milk, melted butter, and vanilla until smooth. Fold in blueberries.
Spread batter evenly into the prepared baking dish. In a separate bowl, mix boiling water, brown sugar, and cornstarch until dissolved. Pour this mixture over the batter.
Bake for 40-45 minutes, or until the top is golden and the pudding layer has set. Let cool slightly before serving.