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!
How to Make Blueberry Pudding Cake
Follow these easy directions to whip up this magical blueberry pudding cake from scratch:
- Prepare the loaf pan. Line an 8×4 inch loaf pan with parchment paper and set aside.
- Prepare the blueberry mixture. Add the whole milk, heavy cream, ground blueberry powder and cornstarch to a large bowl and mix to combine.
- Strain. Strain the blueberry mixture into a medium pot.
- Add the sugar. Add the granulated sugar and stir to combine.
- Cook. Cook over medium heat, stirring constantly.
- Simmer. Bring to a simmer and simmer for 2 minutes, stirring constantly still.
- Add the white chocolate. Reduce the heat to low and add in the chopped white chocolate pieces.
- Stir. Stir until the chocolate has melted.
- Pour. Pour the mixture into the prepared loaf pan.
- Cover. Lay a piece of plastic wrap over the surface of the pudding to prevent a thick “skin” from forming.
- Refrigerate. Refrigerate the pudding cake overnight.
- 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.
- Serve. Serve the blueberry pudding cake.
(Also try: Blueberry Coffee 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.
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.
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:
More Blueberry Cake Recipes:
Magical Blueberry Pudding Cake
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 1x
- 4 cups whole milk
- ¾ cup granulated sugar
- ½ cup heavy cream
- ½ cup freeze dried blueberries, grind into a powder
- 9 tbsp cornstarch
- 12 oz white chocolate, chopped
- 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.