Blueberry Pudding Cake

Magical Blueberry Pudding Cake

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

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