Ingredients for Cuban Blueberry Pudding
- 3 cups fresh blueberries
- Lemon, Juice Of
- 1/2 cup (1 stick) unsalted butter
- 1 3/4 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup milk
- 2 tablespoons cornstarch
- 1 cup boiling water
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How to Make Cuban Blueberry Pudding
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch square metal baking pan.
- In the prepared pan, spread 3 cups fresh blueberries.
- Squeeze the juice of 1/2 a lemon over the blueberries.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 3/4 cup granulated sugar until light and fluffy.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter evenly over the blueberries in the prepared pan.
- In a small bowl, combine 1 cup granulated sugar, 2 tablespoons cornstarch, and 1/4 teaspoon salt.
- Evenly sprinkle the sugar mixture over the cake batter.
- Carefully pour 1 cup of boiling water over the entire mixture.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving warm or at room temperature. Enjoy with a scoop of vanilla ice cream!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
253g
Fat
20g
Carbs
28g
