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Blueberry Pudding With Hard Sauce Recipe

A beloved family recipe passed down through generations, this blueberry pudding cake is more like a tender cake than a pudding! Bursting with fresh blueberries (or huckleberries, if you can find them!), this summery dessert is perfect for breakfast, brunch, or dessert. The secret? A surprisingly delicious hard sauce with a hint of vinegar that will leave you wanting more. This recipe is easily adaptable – feel free to adjust the blueberry quantity to your liking!

Prep Time 20 mins
Cook Time 75 mins
Calories 428.9 kcal
Protein 11g
Rating 5.0 (2 Reviews)
Blueberry Pudding With Hard Sauce 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Pudding With Hard Sauce

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How to Make Blueberry Pudding With Hard Sauce

  1. Preheat oven to 325°F (160°C).
  2. Grease and flour a 2x9x13 inch baking pan.
  3. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon freshly grated nutmeg.
  4. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 3/4 cups granulated sugar, and 2 large eggs yolks until light and fluffy.
  5. Gradually add 1 cup milk, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  6. In a separate bowl, beat 2 large egg whites until stiff peaks form. Gently fold into the batter.
  7. Toss 2 quarts fresh blueberries (or huckleberries) with 1/4 cup all-purpose flour.
  8. Gently fold the blueberries into the batter.
  9. Pour batter into the prepared pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
  10. Let cool slightly before serving with warm hard sauce.
  11. **Hard Sauce:**
  12. In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup water, and 1 tablespoon white vinegar.
  13. Bring to a simmer over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly.
  14. Remove from heat and stir in 1 teaspoon vanilla extract.
  15. Cut 2 tablespoons (1/4 cup) cold unsalted butter into small pieces. Stir one piece at a time into the warm sauce, stirring until each piece is melted before adding the next.
  16. Serve warm or at room temperature. Refrigerate leftovers.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

269g

Fat

15g

Carbs

30g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy Desserts Fruit American Oven Low Fat Puddings And Mousses Dietary Low Sodium Northeastern United States Low In Something Berries Blueberries Equipment Small Appliance Mixer 4 Hours Or Less