Zutaten für Blue Raspberry Pudding Cake
- 1 cup blueberries
- 1 cup raspberries
- 1 tablespoon lemon juice
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup granulated sugar (plus 1 cup for topping)
- 1 cup milk
- 1 large egg
- Butter
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 cup boiling water
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Zubereitung von Blue Raspberry Pudding Cake
- Preheat oven to 350°F (175°C).
- In an 8x8 inch baking pan, combine 1 cup blueberries, 1 cup raspberries, and 1 tablespoon lemon juice.
- In a separate large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ½ teaspoon cinnamon, and ¾ cup granulated sugar.
- In a separate bowl, whisk together 1 cup milk, 1 large egg, ¼ cup melted unsalted butter, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter evenly over the berry mixture in the baking pan.
- In a small bowl, whisk together 1 cup granulated sugar and 2 tablespoons cornstarch.
- Sprinkle the sugar-cornstarch mixture evenly over the batter.
- Carefully pour 1 cup of boiling water over the top. Do not stir!
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
185g
Fat
21g
Carbs
20g
