This magical blueberry pudding cake recipe makes an amazing dessert that you can serve for the whole family. It only takes about 30 minutes of prep work to prepare this delicious pudding cake and then it’s off to chill in the fridge overnight. Get ready to dig in because it’s well worth the wait!

If you want something a little more traditional (and really simple), try this easy sheet cake (blueberry with lemon buttercream) or our recipe for cinnamon blueberry coffee cake.

How to Make Blueberry Pudding Cake

Follow these easy directions to whip up this magical blueberry pudding cake from scratch:

  1. Prepare the loaf pan. Line an 8×4 inch loaf pan with parchment paper and set aside.
  2. Prepare the blueberry mixture. Add the whole milk, heavy cream, ground blueberry powder and cornstarch to a large bowl and mix to combine.
  3. Strain. Strain the blueberry mixture into a medium pot.
  4. Add the sugar. Add the granulated sugar and stir to combine.
  5. Cook. Cook over medium heat, stirring constantly.
  6. Simmer. Bring to a simmer and simmer for 2 minutes, stirring constantly still.
  7. Add the white chocolate. Reduce the heat to low and add in the chopped white chocolate pieces.
  8. Stir. Stir until the chocolate has melted.
  9. Pour. Pour the mixture into the prepared loaf pan.
  10. Cover. Lay a piece of plastic wrap over the surface of the pudding to prevent a thick “skin” from forming.
  11. Refrigerate. Refrigerate the pudding cake overnight.
  12. Slice. Place a knife in a pot of boiling water until the blade is very hot, wipe the blade clean and then slice the cake.
  13. Serve. Serve the blueberry pudding cake.
Blueberry Pudding Cake
Blueberry Pudding Cake
Blueberry Pudding Cake
Blueberry Pudding Cake
blueberry upside-down cake

Blueberry Upside-Down Cake


Can I Freeze Blueberry Pudding Cake?

Yes, this blueberry pudding cake freezes quite well as the texture of the pudding won’t change much; it’s sort of like ice cream when frozen (p.s. if you have extra blueberries, here is how to freeze them).

To freeze, cover the pudding cake with plastic wrap and then transfer into the freezer. You can keep the cake frozen like this for up to 6 months.

Blueberry Pudding Cake
Blueberry Pudding Cake
how to make buttercream frosting

Blueberry Buttercream Frosting


Can I Use Other Types of Fruit for Pudding Cake?

Yes! You can absolutely use other types of fruit to make pudding cake; you can even still follow this recipe by swapping out the blueberries for one of the following options:

  • Raspberries
  • Strawberries
  • Banana
  • Pineapple
  • Mango

(You may also like our blueberry cheesecake tacos: https://nurturedhomes.com/blueberry-cheesecake-tacos)

Blueberry Pudding Cake

Easy blueberry pudding cake that's smooth, creamy and perfectly tart. A fusion of a decadent panna cotta and comforting homemade pudding!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10

Ingredients 

Instructions 

  • Line 8×4 inch loaf pan with parchment paper. Set aside.
  • In a large bowl combine the milk, heavy cream, blueberry powder and cornstarch. 
  • Strain the mixture into a medium pot. 
  • Add the sugar and stir to combine. 
  • Cook over medium heat, stirring constantly. 
  • Bring to a simmer and simmer for 2 minutes, stirring constantly. 
  • Reduce the heat to medium low and add the white chocolate. 
  • Stir until melted. 
  • Pour the mixture into the prepared pan. 
  • Lay a piece of plastic wrap over the surface of the pudding to prevent a thick “skin” from forming.
  • Refrigerate overnight. 
  • To slice, place a knife in a pot of boiling water until blade is very hot.
  • Whip the blade clean and slice the cake.

Nutrition

Calories: 396kcalCarbohydrates: 53gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 32mgSodium: 74mgPotassium: 316mgFiber: 1gSugar: 44gVitamin A: 343IUVitamin C: 0.2mgCalcium: 200mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment and review below!

NOTE: While this blueberry pudding cake is absolutely to-die-for, it does take some time to set. If you’re looking for a cake you can have ready quickly (and with just one portion), give our 5-minute lemon raspberry mug cake a try.

Emma Kelly

Lover of smoosh faced dogs, cooking (of all kinds), spending as much time as I can in the garden (especially with homegrown veg and cut flowers), and diy’ing everything! Make sure to follow me on Pinterest for more easy meals, (mostly) healthy desserts and crave-worthy snacks. Learn more about me here.

This post contains affiliate links (I love sharing my favorite ingredients and cooking equipment with you all!)

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