Thursday, October 16, 2008

The Delightful Strangeness of Blueberry Pudding Cake

pudding cake close-up

You want cake. You want pudding. You want pudding cake. It's bit of strange concept, but why not? Most people like something creamy to add moisture to a slice of cake and this recipe comes with it built-in.

The idea for this dessert came from gluten-free cookbook author Rebecca Reilly . I started out with her recipe and changed it quite a bit.

pudding cake served

I switched some of the GF flour to almond meal, which adds richness and texture. Once that was done, the oil could be omitted since the almonds provided plenty. I also substituted soymilk instead of regular milk and egg whites instead of egg replacer powder. I have found that most recipes can afford less sugar without compromising the treat factor. Agave nectar, a sweetener derived from the agave cactus, is my first choice when I create a recipe. I replaced a lot of the sugar in the original recipe with a reduced amount of agave nectar. The result was a nice and light fruity-dessert which the whole family enjoyed.

pudding cake bite

Blueberry Pudding Cake (serves 6)
If you are not on a wheat-free or gluten-free diet, I suggest omitting the xantham gum and replacing the GF flour mix with all-purpose wheat instead. The cold leftovers go great with coffee. Refrigerate any remaining cake overnight and enjoy them for breakfast the next day.

3/4 cup almond meal
3/4 cup GF all purpose flour mix (such as Bob's Red Mill)
1/4 teaspoon xantham gum
2 teaspoon GF baking powder
1/4 teaspoon salt

2/3 cup soymilk, or regular lowfat
1/3 cup agave nectar
1/3 cup egg whites

2 cups frozen blueberries

1 tablespoon arrowroot
1/4 cup turbinado sugar, or granulated

1 cup boiling water

Preheat oven to 350F.
Oil a circular deep ceramic pie or gratin dish.

In a mixer combine the flour, xantham, baking powder and salt. Mix on low speed until combined.
Mix the soymilk, nectar, egg whites in a smaller bowl. Add to the dry ingredients in the mixer and mix well to form the batter.

Place the frozen blueberries on the bottom of the pre-oiled dish. Place the ceramic dish on top of a cookie sheet to catch drips during baking. Pour the batter on top of the berries. Mix the turbinado sugar with the arrowroot. Sprinkle the sugar mixture on top of the batter. Pour the boiling water carefully on top of the whole thing and bake for 55-60 minutes or until the top has formed a golden crust and is partially set. Let cool before serving.

Artsy-Foodie's Tips:
-This cake tastes even better the next day, which makes it a great make a day ahead dessert.
-If you don't have Arrowroot in your pantry use some cornstarch instead.
-For an added special touch, make a batch of fresh whipped cream with a little agave nectar and a teaspoon of hazelnut or almond extract.

pudding cake whipped-cream

More lovely blueberry desserts for you to enjoy...
Easy Blueberry Pudding
Mango Blueberry Kanten
Blueberry and Plum Clafoutis


VeggieGirl said...

Doesn't sound strange to me - sounds.... well, as you said, DELIGHTFUL!! :0)

Stacey Snacks said...

I want summer back! So we can have some fresh Jersey blueberries.
I guess I will have to wait 9 more months! You could have a baby in that time!
Your cake looks too good!

Mary Ann said...

I love the colors and textures in these photos, Alexa! This sounds really delicious because like your said, sometimes cake is a little on the dry side!

Robin Sue said...

This sounds delicious to me, not strange at all. I learn something about baking every time I come here. I enjoy the different use of ingredients and substitutions, very creative Alexa! The photos as always are beautiful!

rachel said...

I love pudding cakes! This one looks great.

marysol said...

That looks absolutely sinful, not to mention, doable, since I can use frozen blueberries, saving me from pouting, until summer blueberries make their debut.

Alexa said...

I didn't grow up with this concept, so to me it seemed strange... not anymore...

Too funny! I froze mine over the summer. I still have a couple bags left.

Mary Ann,
I am so glad you can relate.

Robin Sue,
Thanks for your kind comment. :-)

So many of you seem to know about pudding cakes. Where have I been?

The freezer is such a great invention... I am loving mine, during the cold months it brings me a little sunshine.

Holler said...

That looks so, so good! I want a spoonful, heck, forget that, I want a big bowlful :D

Anonymous said...

your photos are simply heavenly. i am going to have to try this asap!

Maggie said...

This looks fantastic and I love your changes to the recipe (egg whites, agave, almond meal). I'm going to make it soon with some whole wheat pastry flour.

Clumbsy Cookie said...

Yes I want cake, and pudding and cake pudding! That looks just right up my aleey! Yummy!

Leonor de Sousa Bastos said...

your pictures are fantastic and the blueberry pudding cake is out of this world!!!:)

Kevin said...

That looks so good!! I am glad that I froze some blueberries for later.

Jude said...

The almond meal's going to be a great substitution for baked goods like this. Looks great.

Leigh said...

This is currently in my oven baking. I cannot believe how EASY and quick this came together!!

If this is anything like the Caramel Apple Not on a Stick Cake, it's going to become an instant favorite around here.

Thank you so much again, Alexa!


Alexa said...


You are so welcome! I hope you enjoy the blueberry pudding cake as much as the apple cake. :-)

Janis said...

Hi! This looks really great...i'm thinking of trying it out this weekend!

Just a quick check, by cups, what is it's measuring quantity / unit?

Will be great if you can let me know :)

Janis said...

Hi Alexa,

Just to add to my comment earlier:

And teaspoon too...what is its rough amount? Just so i don't mess up the recipe.

Thanks in advance!

Alexa said...

Hi Janis,

The link below has all the conversions possible.
I hope this info allows you to try this recipe.
conversions and equivalenciesEnjoy,

Janis said...

Hi Alexa,

Thanks for the link! I'll definitely give it a try and i'll update here on how it turn out for me :)


Janis said...

Hi Alexa,

I'm converting portions of the ingredients in the recipes now...

Just need to check with you for the 1/4 turbinado sugar, is it 1/4 tablespoon? or cup? or....?

help~~ haha

Thanks again!


Alexa said...

It is 1/4 cup. :-)

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