BLUEBERRY-PEACH PUDDING CAKE

Blueberry-Peach Pudding Cake image

Provided by JanetB-KY

Categories Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

Previous Next

1 1/2-2 cups fresh blueberries or 1 1/2-2 cups frozen blueberries
1 (15 ounce) can sliced peaches, well drained
2 tablespoons lemon juice
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cup milk
1 large egg
6 tablespoons butter, melted
1 1/2 teaspoons vanilla
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water

Steps:

Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan; sprinkle with the lemon juice.
Heat oven to 350°.
In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
Combine the dry ingredients with egg mixture just until blended; spoon over the fruit layer and gently spread.
Combine the 3/4 cup sugar with cornstarch; spread evenly over batter; carefully pour the boiling water over all.
Bake for 40 to 50 minutes; spoon into dessert dishes and top with ice cream or whipped topping.

Nutrition Facts : Calories 531.7, Fat 14.1, SaturatedFat 8.3, Cholesterol 70, Sodium 508, Carbohydrate 97.9, Fiber 2.8, Sugar 68.2, Protein 6.3