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!
If you’ve never made a self-saucing pudding, this is the one to start with. It’s like blueberry cobbler’s more dramatic cousin. Soft, cakey topping, bubbling berry sauce underneath, and just enough sweetness to feel like dessert without sending you into a sugar coma.
I live in an area with blueberry farms everywhere, so come summer, I’ve always got fresh ones on hand. But don’t worry—frozen berries work great too. Honestly, sometimes they’re even better since they hold their shape a little more.
This is the dessert I make when I need something easy, warm, and totally no-fuss. Great for a weeknight, a potluck, or when you just want to eat something straight from the pan.
What Makes It So Good
- You mix everything in one bowl. One!
- It bakes into layers like magic. Cake on top, warm saucy blueberries underneath.
- It’s lighter than chocolate versions, which makes it perfect for summer.
- It works with frozen or fresh berries. Year-round favorite.
- You can serve it warm, room temp, or even cold if it makes it to the next day.
Can I Use Frozen Blueberries?
Yep. Just thaw and drain them first so they don’t water down the cake. I keep a stash in my freezer year-round. They’re great in everything from fluffy scones to this simple pudding cake.
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.
Blueberry Self-Saucing Pudding Recipe Ingredients
Here are the key players (refer to the recipe card for full details)
- Blueberries – Fresh or frozen blueberries will work just fine for this recipe. If using frozen, let them thaw and drain before adding.
- Boiling water- This helps form the crispy top.
How To Make This Easy Blueberry Cobbler Recipe
Step 1: Blueberries first.
Step 2: Make the batter
Step 3: Build
Tips for Success
- Use very hot water. It doesn’t have to be boiling, but it should be hotter than tap.
- Don’t skip the sugar on top. It gives the pudding that caramelized, crisp finish.
- Let it rest for 5–10 minutes before serving if you can. The sauce settles and thickens a little as it cools.
Want a cozy summer dinner to pair with this? Try it after grilled peach chicken or slow-cooked ribs with corn and a big salad. It holds its own.
Warm, jammy, saucy, and wildly easy. Whether you’re working through a bucket of just-picked blueberries or digging into your freezer stash, this one’s a keeper. Don’t be surprised if you eat it right out of the pan. No judgment. I’ve done it too.
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Equipment
- Hand Mixer
- Baking Dish
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
The recipe for Blueberry Self-Saucing Pudding was first published on Butter & Baggage.
