Ingredients
Scale
- For the Cake:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- 1/2 cup boiling water
- For the Warm Vanilla Sauce:
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch square baking dish with butter or non-stick cooking spray. In a large mixing bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt until well combined.
- Stir the milk, melted butter, and vanilla extract into the dry ingredients. Mix until the batter is smooth, but do not overwork it. Fold in 1 cup of the blueberries gently. Spread the batter evenly into the prepared baking dish using a spatula.
- Scatter the remaining 1 cup of blueberries over the top of the batter. Carefully pour the 1/2 cup of boiling water over the entire surface. Do not stir the water into the batter; this specific method creates the “pudding” layer at the bottom as the cake bakes.
- Place the dish in the preheated oven and bake for 35 to 40 minutes. The cake is done when the top is golden brown and a toothpick inserted into the cake portion comes out clean. The bottom will remain saucy and bubbly.
- While the cake bakes, combine 1/2 cup sugar, heavy cream, and 1/4 cup butter in a small saucepan over medium heat. Bring to a gentle simmer, stirring constantly until the sugar dissolves and the sauce thickens slightly (about 5 minutes). Remove from heat and stir in the vanilla extract and salt.
- Let the cake cool for about 10 minutes to allow the sauce to set slightly. Scoop generous portions into bowls, ensuring you get plenty of the blueberry sauce from the bottom. Drizzle the warm vanilla sauce generously over each serving and enjoy immediately.
- Cook Time: 55 minutes