Berry Pudding Cake

I’m not sure how it’s this far into June and I’ve not done much baking with berries. Berries and longer days are just about the only things I like about summer, so I try to make the most of both.

This cake is a great example of making the most of berry season. I used a combination of blueberries, raspberries, and blackberries. I went a little heavier on the blueberries, because they’re my favorite. But, use any combination and ratio you like.

Berry Pudding Cake | Bake or Break

One of the best things about this cake is how simple it is to make. You don’t even need to get out your mixer for this one. You just need a bowl and a spoon to whip up the cake batter.

My other favorite thing about this dessert is that it can easily change as summer fruit season progresses. It’s versatile enough that you can use most anything that’s in season. The simple cake portion will complement most any summer fruit you choose.

Berry Pudding Cake | Bake or Break

I served this with a simple sprinkling of confectioners’ sugar. For something a little extra, try whipped cream or ice cream on top of each serving.

Berry Pudding Cake

Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: 8 to 10 servings

Berry Pudding Cake

Ingredients

  • 4 cups mixed berries, rinsed and dried
  • 1 & 1/4 cups granulated sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 tablespoon olive oil
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • confectioners' sugar

Instructions

Preheat oven to 350°.

Mix berries with 1/4 cup sugar. Spread evenly in a 9"x 13" baking pan.

Whisk together flour, baking powder, and salt. Set aside.

In a separate bowl, whisk eggs, olive oil, lemon zest, vanilla, and 1 cup sugar. Stir in flour mixture until just combined.

Pour evenly over berries. Bake 30 to 35 minutes, or until the top springs back slightly in the center.

Cool at least 10 minutes before serving. Sprinkle with confectioners' sugar just before serving.

Notes

Recipe slightly adapted from Sunset and MyRecipes.

http://www.bakeorbreak.com/2014/06/berry-pudding-cake/

17 Comments

  1. Karen June 9, 2014 Reply

    OH MY! I love berries too. Not so much the heat of summer. This just looks absolutely wonderful. I will try it this week after getting some more berries.

  2. tahnycooks June 9, 2014 Reply

    love this recipe! i was just thinking what am i going to make for dessert tonight! perfect timing with this beauty, thanks jen!

  3. rehabber June 9, 2014 Reply

    This looks super, there is a blueberry farm right down the road, and my dewberries are ripe.

  4. That looks delicious! I’ve had chocolate pudding cake but never berry pudding cake. This variation sounds very tasty too! :)

  5. Elsa L June 9, 2014 Reply

    Will substitution of olive oil for canola oil make much difference in the outcome of the cake?

    • Author
      Jennifer McHenry June 9, 2014 Reply

      Elsa, I used olive oil, but I think canola oil will be fine.

  6. Lorraine June 9, 2014 Reply

    I may be a little dense here but I read berry pudding cake , where is the pudding in the recipe. I have made other pudding cakes with a box of jello pudding mix in the recipe. please reply, thanks it sounds great other than that.

    • Author
      Jennifer McHenry June 9, 2014 Reply

      Hi, Lorraine. A traditional pudding cake doesn’t actually have pudding mix in it. The “pudding” refers to the soft texture of the cake.

  7. Linda June 9, 2014 Reply

    Looks great, Jennifer. We are lucky in Portland, Oregon to have great summer weather and a long diverse berry season. Looking forward to trying this one as we move to more variety to mix it up more.

  8. marcie June 9, 2014 Reply

    This is the kind of cake I love in the summer — light and loaded with fruit, perfect for ice cream or whipped cream! I love that it’s a pudding cake without a store bought package of pudding in it, too! :)

  9. Tracy | Pale Yellow June 9, 2014 Reply

    Longer days and berries are a delightful part of summer! Considering I’m a teacher, vacation isn’t too bad either! This cake looks lovely for daytime snacking at the beach or pool.

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  11. dervla @ the curator June 11, 2014 Reply

    i know, i’m upset with myself too for not doing anything with berries yet. I just got my first strawberries today!

  12. NRS June 15, 2014 Reply

    Jennifer, would you store leftovers in the fridge or can this stay at room temp for a couple or few days? Thanks!

    • Author
      Jennifer McHenry June 16, 2014 Reply

      Room temperature is fine for a couple of days. If you refrigerate, you can serve it cold or reheated.

  13. Lori June 19, 2014 Reply

    Hi, have you ever used frozen berries?

    • Author
      Jennifer McHenry June 19, 2014 Reply

      Hi, Lori. I don’t use frozen berries often, but they should be just fine. I would recommend rinsing and drying them before using them.

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