John Myers
Blueberry Pudding Cake
The perfect blueberry pudding cake recipe with a picture and simple step-by-step instructions.
For approx. 8 pieces:
- 1 Pack, 270 g Fresh puff pastry for strudel and biscuits, rolled out on baking paper, 42 x 24 cm; Cooling shelf
- 1 packet “Vanilla flavor” pudding powder, for cooking
- 40 g Sugar
- 250 ml Milk
- 150 g Whipped cream
- 100 g Blueberries, fresh or frozen
- 3 tbsp Ground almonds
- 70 g Cantuccini
- Icing sugar for dusting
- Dry peas for blind baking
- Cling film and baking paper
- Take the puff pastry out of the refrigerator about 10 minutes before processing and let it rest. Mix the custard powder and sugar, stir with 6 tbsp milk until smooth. Bring the remaining milk and whipped cream to the boil, stir in the mixed pudding powder and cook for about 1 minute. Remove from the hotplate, pour into a bowl and cover with cling film directly on the surface. Let cool down.
- Unroll the puff pastry, if necessary roll it out a little wider and cut out a circle (approx. 25 cm Ø). Grease a springform pan (20 cm Ø) on the bottom and line it up, pressing the edge down. Cover the dough with baking paper and fill in dry peas for blind baking. Bake in a preheated oven at 200 ° C (convection: 175 ° C) for about 20 minutes. Remove the baking paper and dry peas and bake for another 5 minutes at the same temperature. Take out and let cool for about 10 minutes, remove from the mold and let cool down.
- Rinse the blueberries and let them drain on a sieve (let frozen goods thaw a little). Sprinkle the cake base with the almonds. Spread the pudding on the cake base and smooth it out. Spread the blueberries on top. Crumble the cantuccini and sprinkle on top. Dust with powdered sugar.
- Tip 4: Also tastes good with chocolate pudding and a berry mix.
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