Blueberry Pudding Cake

Soft and not too sweet, this blueberry pudding cake is heaven. I prefer to bake it in a 12 inch cast iron, but you can opt for a 9 x 12 baking dish. Want to have some fun? Brush the top of the pudding cake with some rum before serving.

Blueberry Topping:

18 oz Fresh Blueberries

1/4 cup Sugar

1/4 cup Water

1 ½  Tablespoons Cornstarch

1/4 cup Water

In a large saucepan add the blueberries, sugar and ¼ cup water. Turn the heat on high and allow the blueberry mixture to come to a boil. The blueberries will begin to turn dark purple and release juice.

Combine the cornstarch and the remaining ¼ cup water in a small bowl. Whisk until there are no lumps of cornstarch remaining. 

Once the blueberries begin to release their juice and the cornstarch mixture. Stir.

Bring to a boil and allow to thicken. This should only take a couple of minutes. Allow to cool while preparing the cake batter.
Cake Batter:

2 cups Flour

¾ cups Sugar

½ cup Melted Butter

1 ¾  cups Milk

1 ½ teaspoons Vanilla

3 Eggs

1 teaspoon Salt

1 Tablespoon Baking Powder

2 Tablespoons Agave Syrup

In a large bowl combine all ingredients except the lemon zest and agave syrup.

Beat together until smooth.

Add the lemon zest and stir until combined into the cake batter.

Pour the cake batter into a 12 inch buttered cast iron pan.

Pour the cooled blueberry sauce over top.

Bake in a 375 degree Fahrenheit oven for 35 to 45 minutes or until the cake does not wiggle in the center but is still soft.

Drizzle with agave syrup while hot.