Make a self-saucing pudding by pouring boiling water over batter topped lucious blueberries, and you’ll have the most heavenly dessert. It creates a caramelized coating over the top of a cake-like filling surrounded by a warm blueberry sauce. It’s a little magical!

A baking dish of blueberry self-saucing pudding.

When you have fresh sweet blueberries and need a quick dessert that’s not too heavy, you’ll want to try a blueberry self-saucing pudding. While the most common self-saucing pudding is a pudding made with chocolate, wait until you try it with blueberries, it’s not quite as rich as the chocolate version and works great for when you’re looking for a lighter summer dessert.

It’s amazing served both warm or at room temperature, so it’s a scrumptious dessert to take to a potluck or when you’ve been tasked with bringing a dessert.

You may have heard of self-saucing puddings from the Great British Baking Show. I promise you this one is not as challenging as the ones they tried to create, and it is a no-fail recipe. While I love to tackle a challenging recipe, this is not one of them.

All that’s involved is making a simple cake-like batter, spread it over a blueberry mixture and pour boiling water over the top. Then let the magic begin while it bakes.

A bowl of blueberry self-saucing pudding with a spoon.

I’m not sure how this works, but like with a peach pudding cake, the boiling water and sugar create a crispy layer on top while underneath is a light cake and blueberry filling.

This dessert shares some similarities with a blueberry cobbler, but the topping has a different texture that is less doughy than biscuits. It’s the perfect dessert to add to your next cookout or family dinner this summer.

Since it’s so easy to put together, you’ll find it great for a dinner party or gathering. Just prepare it ahead of time and pour the boiling water over it right before you put it in the oven. It can bake while you’re eating.

What is a self-saucing pudding? 

A self-saucing pudding refers to any dessert that creates its own sauce as it bakes, such as a chocolate cobbler or peach pudding cake. In this recipe, the batter forms two layers – a top layer that bakes into a moist cake, and the bottom layer which combines with the blueberries to make an amazing fruity sauce. 

As to the spelling, should it be “self-saucing pudding” or “self saucing pudding”? I checked with my English major who told me that it should have a hyphen because it is used to connect the words and indicate that the sauce is an integral part of the pudding itself. However I’ve seen it both ways so you do you.

Can I use frozen blueberries for this recipe? 

You don’t have to wait for blueberry season to enjoy this pudding cake. Frozen blueberries will absolutely work for this recipe! Blueberries are typically flash-frozen at the peak of their ripeness, which means that oftentimes they’re actually fresher than the berries you can get in the produce section. Just let them thaw before using in this dessert.

Food that goes great with blueberry desserts

Blueberries are one of those fruits that compliment almost any meal. If you’re cooking on the grill, try it after a dinner of grilled peach chicken, grilled potato wedges, and fresh creamy corn and cucumber salad to round off a spectacular summer meal with friends and family. 

If indoors, try it after savory slow cooked ribs, strawberry spinach salad and charred corn. The possibilities are endless.

A bowl of blueberry self-saucing pudding topped with ice cream.

Why You’ll Love Blueberry Pudding Cake

  • It uses simple pantry ingredients
  • The self-saucing method is simple to do and makes for an impressive-looking dessert. The top cake layer is perfect for mopping up all of that delicious blueberry sauce! 
  • You’ll love how this recipe can be enjoyed at any temperature, making it ideal for potlucks or picnics.
  • You’ll only make 1 bowl dirty!
  • You can make it any time of the year.

Pro Tip: If you have tons of blueberries, learn how to keep blueberries fresh longer until you have time to make your favorite blueberry recipes.

Blueberry Self-Saucing Pudding Recipe Ingredients

  • Blueberries – Fresh or frozen blueberries will work just fine for this recipe. If using frozen, let them thaw and drain before adding.
  • Cinnamon –  Cinnamon adds a hint of spice and warmth to the dessert. 
  • Lemon Juice –  Lemon juice provides acidity and brightness. I highly recommend using the juice from a fresh lemon for this recipe.
  • Pantry Staples – Flour, sugar, baking powder, salt, butter, milk, hot water

How To Make This Easy Blueberry Self-Saucing Pudding Recipe

Step 1: Make the blueberry mixture. 

In a bowl, combine the blueberries with the cinnamon and lemon juice, and place them into the bottom of a casserole dish. 

Blueberries with cinnamon and lemon juice in a bowl.
Sprinkle cinnamon and lemon juice over blueberries.
Blueberries in a baking dish.
Place blueberries in a baking dish.

Step 2: Make the cake. 

Use an electric mixer to cream the butter and sugar. Add the flour mixture then milk.

Butter and sugar creamed together in a bowl.
Cream the butter and sugar.
A bowl of batter for self saucing pudding cake.
Add the flour mixture then milk.

Step 3: Create the layers. 

Spread the batter over the blueberries using a spatula to make sure they are fully covered. Sprinkle the top with sugar.

Batter spread on top of blueberries.
Spread the batter over the blueberries.
Sugar sprinkled over the batter.
Sprinkle sugar on top.

Pour very hot water over the top of the dough and bake until the top is brown and cracked. 

Water poured on top of the pudding.
Pour boiling water on top.
A baked self saucing pudding.
Bake until golden and crisp.

Tips for Making a Self-Saucing Pudding

  • The hot water step is crucial for achieving the right texture and creating the two layers. It may seem unusual, but don’t skip it!
  • The water does not have to be boiling but should be hotter than what comes out of the tap.

How to Store a Pudding Cake

This pudding will keep in the refrigerator in an airtight container for up to five days. It’s great served cold or at room temperature

Your pudding can also be frozen if you want to save it for later. Just place it in a small container and seal it up tight. Freeze for up to 2 months.

If you want to reheat it, you can microwave it for 10-15 seconds per serving, or place it back in the oven at 350°F for 5-10 minutes until warm.

Blueberry Self Saucing Pudding Cake

Make a self-saucing pudding by pouring boiling water over batter topped lucious blueberries, and you’ll have the most heavenly dessert. It creates a caramelized coating over the top of a cake-like filling surrounded by a warm blueberry sauce. It’s a little magical!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 326kcal


  • Hand Mixer
  • Baking Dish


  • 4 cups Blueberries Fresh or frozen
  • 1 tablespoon cinnamon
  • 1 teaspoon lemon juice
  • ¼ cup butter softened
  • 1 cup sugar divided
  • ¾ cup flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • ½ cup milk
  • ¼ cup hot water


  • Preheat the oven to 350º
  • Toss blueberries with cinnamon and lemon juice and place in the bottom of the baking dish.
  • With an electric mixer, cream the butter and 3/4 cup of sugar until combined, about a minute.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture and mix until well combined.
  • With the mixer on low, slowly add the milk and then turn up the speed and beat until light and fluffy.
  • Spread the batter on top of the blueberries, using an offset spatula to spread it so that it completely covers the berries.
  • Sprinkle the remaining 1/4 cup of sugar over the top and then pour very hot water over the top. It doesn’t have to be boiling but should be hotter than what comes out of the sink.
  • Bake for 60-65 minutes until the top is brown and cracked. A toothpick should come out without any batter.


  • The hot water does not have to be boiling but should be hotter than what comes out of the tap.
  • You can use fresh or frozen blueberries. If using frozen, let them thaw and drain any extra juice before using.


Calories: 326kcal | Carbohydrates: 62g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 71mg | Potassium: 200mg | Fiber: 4g | Sugar: 44g | Vitamin A: 327IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 1mg
Tried this recipe?Mention @easy.southern.desserts or tag #easysoutherndesserts!

The recipe for Blueberry Self-Saucing Pudding was first published on Butter & Baggage.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating