Blueberry Custard Pudding Cake
A soft, creamy pudding cake filled with juicy blueberries and baked in individual dessert bowls. Perfect served warm or chilled!
Ingredients
- 2 cups milk
- 3 eggs
- ½ cup sugar
- ½ cup all-purpose flour
- 1 tsp vanilla extract
- 1½ cups fresh blueberries
- 2 tbsp melted butter
Step-by-Step Instructions
Prepare the Bowls
Lightly grease 4–6 small oven-safe dessert bowls or ramekins.
Divide the blueberries evenly among the bowls.
Make the Custard Batter
In a large bowl, whisk together:
Eggs
Sugar
Vanilla extract
Whisk until smooth.
Add melted butter and mix.
Add flour and whisk until no lumps remain.
Slowly pour in milk while whisking continuously.
Fill the Bowls
Pour the custard mixture over the blueberries.
Fill each bowl about ¾ full.
Bake
Preheat oven to 350°F (175°C).
Place the bowls on a baking tray.
Bake for 30–35 minutes until the tops are lightly golden and the center is just set.
Cool
Let the pudding cakes cool for 10–15 minutes.
The custard will continue setting as it cools.
Serve
Enjoy warm for a soft pudding texture.
Or chill for 2 hours for a firmer custard-style dessert.
Top with extra blueberries before serving.
Q & A
Can I use frozen blueberries?
Yes, no need to thaw them first.
Can I make this ahead?
Yes, store covered in the refrigerator for up to 3 days.
Can I use other berries?
Absolutely! Strawberries, raspberries, or mixed berries work wonderfully.
Nutritional Benefits
Blueberries provide antioxidants and vitamin C.
Milk adds calcium and protein.
Eggs help create the rich, creamy custard texture.
A lighter dessert that combines cake and custard in one delicious treat.
This Blueberry Custard Pudding Cake is creamy, fruity, and beautifully baked in individual dessert bowls! 
