Ingredients
Scale
- For the Blueberry Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk
- ¼ cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 cups fresh or frozen blueberries
- For the Warm Vanilla Sauce:
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 tablespoon cornstarch
- 1 cup boiling water
- ¼ cup unsalted butter
- 1 tablespoon pure vanilla extract
- A pinch of salt
Instructions
- Preparation and Oven Setup: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick cooking spray. If you are using frozen blueberries, keep them in the freezer until the exact moment you are ready to fold them into the batter to prevent the juice from bleeding too much into the cake mix.
- Mixing the Cake Batter: In a large mixing bowl, whisk together the flour, 1 cup of granulated sugar, baking powder, and salt. Make a well in the center and pour in the milk, melted butter, and one teaspoon of vanilla extract. Stir the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the cake tough. Gently fold in the blueberries until they are evenly distributed.
- Baking the Cake Base: Spread the thick batter evenly into your prepared baking dish. Smooth the top with a spatula. Place the dish in the center rack of the oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The edges should be lightly golden brown.
- Preparing the Warm Vanilla Sauce: While the cake is in its final minutes of baking, prepare the sauce. In a small saucepan, whisk together the granulated sugar, brown sugar, and cornstarch. Gradually stir in the boiling water. Place the pan over medium heat and bring to a gentle boil, stirring constantly. Let it simmer for about 2 to 3 minutes until the sauce thickens slightly. Remove from heat and stir in the butter, vanilla extract, and salt until the butter is completely melted and the sauce is glossy.
- Plating and Serving: Allow the cake to cool for about 10 minutes before serving. This allows the crumb to set slightly. To serve, scoop a generous portion of the warm cake into a bowl. Pour a liberal amount of the warm vanilla sauce directly over the top. The sauce will seep into the cake, creating that signature pudding-like consistency. Serve immediately while still warm.
- Cook Time: 55 minutes