This is the best pudding ever! It is more like a cake than a pudding, with an impressively thick and sweetened blueberries topped with an amazing hard sauce that no one can resist. This pudding is insanely delicious and it hits the right spot! A no-fuss pudding cake that will have everyone talking. Excellent to serve with a big scoop of vanilla ice cream or a dollop of whipped cream.
3 tablespoons shortening
1 cup white sugar
¾ cup milk
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 ½ cups blueberries
½ cup pasteurized egg
⅔ cup softened butter
2 cups confectioners’ sugar
1 teaspoon vanilla extract
HOW TO MAKE EASY BLUEBERRY PUDDING CAKE WITH HARD SAUCE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease an 8 or 9-inch square baking pan.
Step 3: Place the shortening and sugar in a large bowl. Cream until smooth before adding in the milk. Then, sift in the flour and baking powder. Mix until well combined before folding in the blueberries.
Step 4: Transfer the batter into the prepared pan and evenly spread.
Step 5: Place inside the preheated oven and bake for 50 to 60 minutes or until the toothpick inserted in the middle comes out clean.
Step 6: Put the confectioner’s sugar and butter in a medium bowl. Beat until smooth, then, add in the egg, beating slowly before stirring in the vanilla. Place the sauce inside the fridge to chill until ready to serve.
Step 7: When ready to serve, pour the chilled sauce over the warm pudding. Enjoy!
If using frozen blueberries, thaw them first under cold running water in a colander. Wait until the water runs almost clear. Allow the blueberries to drain so it’ll absorb all the moisture.
Be mindful of the baking powder you use, the label should have aluminum-free to avoid tinny or down taste in biscuits or baked goods.
If you have any leftovers, it’ll surely taste way better as it already absorbs all the sauce and flavors from the blueberries.
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