Make a self-saucing pudding by pouring boiling water over batter topped lucious blueberries, and you’ll have the most heavenly dessert. It creates a caramelized coating over the top of a cake-like filling surrounded by a warm blueberry sauce. It’s a little magical!

Blueberry Self Saucing PuddingPhoto byEasy Southern Desserts

When you have fresh sweet blueberries and need a quick dessert that’s not too heavy, you’ll want to try a blueberry self-saucing pudding. While the most common self-saucing pudding is a pudding made with chocolate, wait until you try it with blueberries, it’s not quite as rich as the chocolate version and works great for when you’re looking for a lighter summer dessert.

It’s amazing served both warm or at room temperature, so it’s a scrumptious dessert to take to a potluck or when you’ve been tasked with bringing a dessert.

You may have heard of self-saucing puddings from the Great British Baking Show. I promise you this one is not as challenging as the ones they tried to create, and it is a no-fail recipe. While I love to tackle a challenging recipe, this is not one of them.

All that’s involved is making a simple cake-like batter, spread it over a blueberry mixture and pour boiling water over the top. Then let the magic begin while it bakes.

I’m not sure how this works, but like with a peach pudding cake, the boiling water and sugar create a crispy layer on top while underneath is a light cake and blueberry filling.

This dessert shares some similarities with a blueberry cobbler, but the topping has a different texture that is less doughy than biscuits. It’s the perfect dessert to add to your next cookout or family dinner this summer.

Blueberry Self Saucing PuddingPhoto byEasy Southern Desserts

Since it’s so easy to put together, you’ll find it great for a dinner party or gathering. Just prepare it ahead of time and pour the boiling water over it right before you put it in the oven. It can bake while you’re eating.

What is a self-saucing pudding?

A self-saucing pudding refers to any dessert that creates its own sauce as it bakes, such as a chocolate cobbler or peach pudding cake. In this recipe, the batter forms two layers – a top layer that bakes into a moist cake, and the bottom layer which combines with the blueberries to make an amazing fruity sauce.

As to the spelling, should it be “self-saucing pudding” or “self saucing pudding”? I checked with my English major who told me that it should have a hyphen because it is used to connect the words and indicate that the sauce is an integral part of the pudding itself. However I’ve seen it both ways so you do you.

Can I use frozen blueberries for this recipe?

You don’t have to wait for blueberry season to enjoy this pudding cake. Frozen blueberries will absolutely work for this recipe! Blueberries are typically flash-frozen at the peak of their ripeness, which means that oftentimes they’re actually fresher than the berries you can get in the produce section. Just let them thaw before using in this dessert.

Food that goes great with blueberry desserts

Blueberries are one of those fruits that compliment almost any meal. If you’re cooking on the grill, try it after a dinner of grilled peach chicken, grilled potato wedges, and fresh creamy corn and cucumber salad to round off a spectacular summer meal with friends and family.

If indoors, try it after savory slow cooked ribs, strawberry spinach salad and charred corn. The possibilities are endless.

Why You’ll Love Blueberry Pudding Cake

• It uses simple pantry ingredients
• The self-saucing method is simple to do and makes for an impressive-looking dessert. The top cake layer is perfect for mopping up all of that delicious blueberry sauce!
• You’ll love how this recipe can be enjoyed at any temperature, making it ideal for potlucks or picnics.
• You’ll only make 1 bowl dirty!
• You can make it any time of the year.

Ingredients

• 4 cups Blueberries Fresh or frozen
• 1 tablespoon cinnamon
• 1 teaspoon lemon juice
• ¼ cup butter softened
• 1 cup sugar divided
• ¾ cup flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• ½ cup milk
• ¼ cup hot water

Instructions

• Preheat the oven to 350º
• Toss blueberries with cinnamon and lemon juice and place in the bottom of the baking dish.
• With an electric mixer, cream the butter and 3/4 cup of sugar until combined, about a minute.
• In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture and mix until well combined.
• With the mixer on low, slowly add the milk and then turn up the speed and beat until light and fluffy.
• Spread the batter on top of the blueberries, using an offset spatula to spread it so that it completely covers the berries.
• Sprinkle the remaining 1/4 cup of sugar over the top and then pour very hot water over the top. It doesn’t have to be boiling but should be hotter than what comes out of the sink.
• Bake for 60-65 minutes until the top is brown and cracked. A toothpick should come out without any batter.

Notes

• The hot water does not have to be boiling but should be hotter than what comes out of the tap.
• You can use fresh or frozen blueberries. If using frozen, let them thaw and drain any extra juice before using.

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