Blueberry Pudding Cake

Guys. GUYS. We have a huge winner. A rousing success. A simple, delicious, throw together summer dessert that leaves families fighting over the cake pan as soon as it’s cool enough to touch. I knew from the minute I saw this cake on Shutterbean that I had to recreate it. It took three tries, but each one was even better than the last, and from the beginning this cake has flown out of the pan, inhaled by my family. Team Johnson could not get enough. The latest version, paired with a sumptuous vanilla ice cream recipe from Simply Bites, is the best yet. It screams summer dessert – easy, bursting with fresh berries, and perfect with a scoop of ice cream on a warm summer night.

version 3 – fresh berries & mango juice

As you can see from the title, this is a scoopable cake that melts in your mouth and is easily eaten directly from the pan with a spoon. I made this cake at 5am when I was suffering from jet lag, whipped it up on a Monday afternoon on a baking whim, and even eeked it out between a double batch of grain-free, dairy-free Meat Lover’s pizza from Against All Grain. What I am saying is – this cake is quick, easy, and pretty hard to mess up, even when you’re in the process of changing time zones. Just make sure all your ingredients are at room temperature before starting.

version 2 – frozen berries, more cake-like

On the days that I felt lazy, or found all the fresh blueberries couldn’t last between farmer’s market and fridge, I just plopped some frozen berries on top. But you can also use fresh berries, cooked with a little fruit juice, to make a decadent topping. Either way is delicious. If you need an egg-free cake recipe, I’ve been drooling over the Spunky Coconut’s Ooey Gooey Butter Cake for ages. I had intended to make that cake while I was visiting home too, but the blueberry cake was so popular it took up all my cake-baking time. Either way, it’s time to get your cake on!

ingredients – the penguin jar is full of baking powder

Note: I no longer endorse using agave nectar, as it is highly processed and far from the original leaf found in nature. It also can have harmful effects on the liver. 

makes one 9 x 9 pan of amazingness

Blueberry Pudding Cake

1 c frozen blueberries
OR
1 c fresh blueberries &
¼ c juice of choice (I used mango)

½ c coconut butter
½ c canned full fat coconut milk
1 large egg – ROOM TEMPERATURE
2 T honey, agave nectar, or coconut nectar
1 teaspoon vanilla

1 c almond flour *UPDATE: a friend of mine said she had good results with chestnut flour
2 tsp baking powder
1 tsp Celtic sea salt or Himalayan pink salt

*If the batter is too thin for your liking, you can add 1-2 Tablespoons of coconut flour to thicken up the mixture. Just add it one tablespoon at a time because coconut flour is super absorbent. If you don’t have coconut flour, though, it isn’t essential. It all depends on the state of your canned coconut milk and how much of a pudding texture you want for your cake. You can also adjust the baking time for desired texture, so see below.

1. Make sure all ingredients are room temperature. The coconut butter should not be melted, but spreadable. If it is hard, immerse jar in very hot water or simmer gently on stovetop. See video here for more details – just scroll down a bit and you’ll get to it.

2. Whisk together coconut butter, coconut milk, egg, sweetener, and vanilla in a large mixing bowl.

3. In medium size bowl, mix together almond flour, baking powder, and salt.

I love baking with my mom’s old blue bowls, especially in the wee hours of the morning

4. Slowly add dry ingredients to wet, whisking until combined.

5. Preheat oven to 375 degrees F and grease a 9 x 9 baking pan. I used melted coconut oil. Pour batter into pan and spread with a small spatula. Top with 1 c frozen blueberries.

If using fresh berries, bring berries and juice to a simmer over medium heat on the stovetop. Once it bubbles gently, reduce the heat to low and simmer for 4-5 minutes until the mixture thickens. Pour over the cake batter.

6. Bake at 375 F for 20 – 25 minutes. 20 minutes will give you more of a pudding consistency, whereas 25 minutes will get you more on the cake side. I like to split it down the middle and go for 22, but every oven is different. Cool and serve at room temperature, topped with whipped coconut cream or ice cream.

I would imagine this keeps well in the refrigerator, but it’s never lasted more than the day of baking in this household.

Even version 1, which was a little too pudding-y

Also devoured? The grain-free, dairy-free meat lover’s pizza…but that was a little more time consuming. The blueberry pudding cake is the bomb because it is so quick! It takes longer for me to shower and get ready than to make this cake, which is probably why my legs are in such a deplorable state for summer. Baking is just more fun. Now I’ve gone from blueberries to meat pizza to thinking about shaving my legs. Random and oversharing. I’ll blame it on reverse jet lag. But this cake is even jet lag-proof. I know from experience!

Shared at Slightly Indulgent Tuesdays, Whole Foods Fridays, Gluten Free Fridays

Blueberry Pudding Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 c frozen blueberries
  • OR
  • 1 c fresh blueberries &
  • ¼ c juice of choice (I used mango)
  • ½ c coconut butter
  • ½ c canned full fat coconut milk
  • 1 large egg – ROOM TEMPERATURE
  • 2 T honey, agave nectar, or coconut nectar
  • 1 teaspoon vanilla
  • 1 c almond flour *UPDATE: a friend of mine said she had good results with chestnut flour
  • 2 tsp baking powder
  • 1 tsp Celtic sea salt or Himalayan pink salt
Instructions
  1. Make sure all ingredients are room temperature. The coconut butter should not be melted, but spreadable. If it is hard, immerse jar in very hot water or simmer gently on stovetop. See video here for more details – just scroll down a bit and you’ll get to it.
  2. Whisk together coconut butter, coconut milk, egg, sweetener, and vanilla in a large mixing bowl.
  3. In medium size bowl, mix together almond flour, baking powder, and salt.
  4. Slowly add dry ingredients to wet, whisking until combined.
  5. Preheat oven to 375 degrees F and grease a 9 x 9 baking pan. I used melted coconut oil. Pour batter into pan and spread with a small spatula. Top with 1 c frozen blueberries.
  6. If using fresh berries, bring berries and juice to a simmer over medium heat on the stovetop. Once it bubbles gently, reduce the heat to low and simmer for 4-5 minutes until the mixture thickens. Pour over the cake batter.
  7. Bake at 375 F for 20 – 25 minutes. 20 minutes will give you more of a pudding consistency, whereas 25 minutes will get you more on the cake side. I like to split it down the middle and go for 22, but every oven is different. Cool and serve at room temperature, topped with whipped coconut cream or ice cream.
  8. Store any leftovers in the refridgerator.