Blueberry Pudding Cake

Adapted from Taste of Home Magazine

  • 12 ozs fresh blueberries
  • 2 c unbleached flour
  • 2 c granulated sugar
  • 2 tsp baking powder
  • 1 cup fat-free milk
  • 6 tbsps margarine, melted
  • Topping:
  • 3/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 cup water, boiling
Blueberry Pudding Cake
Preheat oven to 350. Prepare a 9"x13" pan with cooking spray. Spread blueberries onto bottom of pan; set aside. In a mixing bowl, combine flour, two cups sugar, baking powder, milk, and margarine. Mix well. Pour over blueberries in pan. In a liquid measure, combine remaining sugar,cornstrach, and boiling water. Mix until smooh. Pour over top of cake. Bake for one hour, or until toothpick inserted in center comes out clean.
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Posted: 9/18/2014
Rated by 0 users (0.00)
WW Points* : 6.36
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 307
Calories from Fat 44 (14%)
% Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 1g
Cholesterol 0g 0%
Sodium 144mg 6%
Potassium 0mg 0%
Total Carbohydrate22g 7%
Dietary Fiber 1g 4%
Sugars 48g
Protein 3g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.