Best 3 Blackberry Pudding Cake Recipes
Indulge in the delightful flavors of summer with our delectable Blackberry Pudding Cake. This classic dessert combines the sweetness of juicy blackberries with the comforting flavors of a warm, moist cake. Each bite is a symphony of textures, from the tender crumb of the cake to the burst of juicy blackberries. Perfect for any occasion, this crowd-pleasing cake is sure to be a hit at your next gathering.
Our Blackberry Pudding Cake recipe includes detailed instructions and helpful tips to guide you through the baking process. In addition, we've included two bonus recipes to satisfy your sweet tooth: a luscious Blackberry Sauce that complements the cake perfectly and a creamy Vanilla Sauce that adds a touch of elegance. These sauces take your dessert to the next level, creating a truly unforgettable culinary experience.
BLACKBERRY PUDDING CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
- Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
- Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
- Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 48.8 g, Cholesterol 11.3 mg, Fat 4.4 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 88.5 mg, Sugar 35.5 g
BLACKBERRY-LEMON PUDDING CAKE
I grew up in Texas, where every summer I looked forward to picking dewberries. The berries were so good that not even the threat of snakebite could scare me away. Now I live in Colorado and have since fallen in love with the state's sweet blackberries. I combined the berries with a light and airy lemon meringue batter to create this world-class dessert. -Karen Harris, Littleton, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 9 servings (1-1/2 cups vanilla cream).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place egg whites in a small bowl; let stand at room temperature while preparing batter. Place blackberries in a greased 8-in. square baking dish. , In a large bowl, whisk together 1 cup granulated sugar, flour, baking powder and salt. In another bowl, whisk together milk, melted butter, egg yolks, lemon zest and juice, and vanilla; add to dry ingredients, stirring just until moistened. With a clean bowl and clean beaters, beat egg whites until stiff peaks form; fold into batter. Spoon over berries. , Mix brown sugar, cinnamon and the remaining sugar; sprinkle over batter. Slowly pour boiling water over the top of the batter. Sprinkle with almonds. , Bake until a toothpick inserted into cake portion comes out clean. 45-50 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 335 calories, Fat 11g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 318mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 3g fiber), Protein 5g protein.
BLACKBERRY LEMON PUDDING CAKE
Steps:
- Preheat oven to 350°. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth. Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries. Pour the batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm. Cooking Light JUNE 2001
Tips:
- Use fresh, ripe blackberries for the best flavor. If you don't have fresh blackberries, you can use frozen blackberries that have been thawed and drained.
- Don't overmix the batter. Overmixing will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving. This will help the cake to set and make it easier to slice.
- Serve the cake with whipped cream, ice cream, or your favorite topping.
Conclusion:
Blackberry pudding cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's moist, flavorful, and packed with blackberries. This cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give blackberry pudding cake a try.
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