Desserts are not a necessity and they are often sweeter than necessary. But sometimes the moral benefit of eating a something sweet prevails. This can be quite acceptable very occasionally if your diet allows it. Here is my maple and blueberry pudding cake.
This maple blueberry pudding cake recipe isn’t the least sweet recipe you can find on this site. However, it’s delicious and at least less sweet than some more traditional pudding cake recipes.
For the cake batter, the amount of sugar used is only 1/4 cup. By trial and error, I determined that this was the minimum amount in order to keep a batter that tastes good without using too much sugar.
It is also possible to omit it completely. The texture will be similar but in taste will be rather bland.
For the fruit mixture, you just need to mix the lemon juice and maple syrup with the blueberries. Again, I have determined through trial and error that the optimized amount of maple syrup to be used is 1/4 cup. This amount is enough to give a slight maple taste without adding too much sugar to the recipe.
Substitution of baking powder
For this recipe, I used cream of tartar and sodium bicarbonate instead of baking powder. This makes an equally effective lifting agent while limiting the addition of phosphorus.
Whole wheat flour
In this recipe, instead of using only all-purpose flour, I used 1/3 cup of whole wheat flour. This adds a little more fiber and nutrients to the recipe without affecting the texture of the cake too much.
How to make a maple blueberry pudding cake
To make this fruity pudding, you need to make a mixture of dough and a mixture of fruit. Once ready, you just need to place the fruit mixture in the bottom of a square cooking dish and cover it with the batter mixture.
Then you just need to let it bake in the oven. In order to validate that baked enough, the easiest trick is to insert and remove a toothpick in the cake. If there is no batter sticks to it while removing it, it means that it is ready!
Be aware that for this recipe it is possible to use fresh or frozen blueberries. Personally, I always use frozen fruit. I find it more economical and especially much more convenient since I always have some in my freezer.
On the other hand, the cooking time may vary slightly depending on the temperature of the fruits you will use to make this pudding, hence the interest of always validating with a toothpick.
Maple blueberry pudding cake variations
Here are some suggestions to easily modify to your liking this recipe.
For this recipe, it is very easy to replace blueberries with the same volume of any other type and blend of fruits or berries. Personally, I love making this recipe using raspberries while omitting lemon juice.
Another wonderful suggestion from Roxanne is to replace blueberries with camerises. I did the test and I can assure you that you will not be disappointed if you try it!
Interesting tip, this recipe is perfect for using fresh fruits that no longer look good but are still safe to eat.
Another simple way to modify this recipe is by adding spices. I have already tried adding cinnamon in the batter and it was excellent. It is also possible to do the same in the fruit mixture too.
I use lemon juice to enhance the blueberry mixture taste. But it is possible to replace it with another type of juice such as orange juice.
If you use other fruits, such as strawberry, you can replace lemon juice with lime juice and make a strawberry and lime pudding cake. I haven’t tried it yet, but it’s only a matter of time!
This maple blueberry pudding cake can be stored for 4 to 5 days in the refrigerator and up to 3 months in the freezer.
Note that this recipe gives 9 servings. If not many of you consume this pudding, I suggest you divide it once well cooled and freeze the parts that will be consumed later. This will allow you to make it last and avoid eating everything the first day.
As mentioned above, sweet desserts should be consumed very occasionally. If you like this one, here are some other fruity desserts that might interest you:
Maple Blueberry Pudding Cake
- 1 cup unbleached all-purpose flour
- ⅓ cup whole wheat flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- 2 eggs
- ½ cup unsweetened almond beverage (Note 1)
- ¼ cup canola oil
- ¼ cup sugar
- 1 tsp vanilla extract
- 3 cups blueberries fresh or frozen
- ¼ cup maple syrup
- 1 tbsp lemon juice
- Preheat the oven at 350°F (175°C).
- Combine the blueberries, lemon juice and maple syrup in an 8" (20 cm) square baking dish.3 cups blueberries, ¼ cup maple syrup, 1 tbsp lemon juice
- Mix in a first bowl the ingredients of the dry mix and set aside.1 cup unbleached all-purpose flour, 1 tsp cream of tartar, ½ tsp baking soda, ⅓ cup whole wheat flour
- Mix in a second bowl the ingredients of the wet mix.2 eggs, ½ cup unsweetened almond beverage, ¼ cup canola oil, ¼ cup sugar, 1 tsp vanilla extract
- Gradually incorporate the dry mix into the wet mix using a spatula.
- Pour the dough over the blueberries, distributing it as evenly as possible.
- Bake for about 45 minutes or until a toothpick comes out clean and the top of the pudding is golden. (See note 2)
- Let cool for a few minutes before serving.
For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.