Blueberry Pudding Cake: Our highlight for summer

After a slice of blueberry pudding pie, you want another slice of blueberry pudding pie. Because: Creamy pudding filling + fruity blueberry compote = just wow. The delicious biscuit base is simply an added bonus.

This recipe alone could be a reason to invite your favorite people over for coffee and cake. Because if you really enjoy your friendships, you will want to share that pleasure with them. After that, everyone is just happy and you definitely won’t be asked for the recipe just once. The only downside: From then on, it’s always “Can you please make your blueberry pudding cake?” when it comes to who should bring what and where.

If you don’t want to be the blueberry pudding pie person in your circle of friends, there’s never anything wrong with baking something so delicious just for yourself. A little self-love never hurt anyone and since the way to the heart is known through the stomach, a delicious cake like this is always a good idea.

If you are now (like me) feeling a great desire for cake, give yourself a push and convince yourself of this recipe. If this cake still doesn’t quite lift you up, you can also search for other cake recipes from us. In our recipe collection, you’ll find all kinds of treats from cheesecake and rhubarb cake to cupcakes. We also have a lot to offer on the subject of pudding, including tricks to make pocket pudding taste like you made it yourself.

Or do blueberries in particular always make you happy in desserts? Then get ready for a good dose of happiness:

Another creation that combines fruity and creamy? Then we will show you step by step in the video how you can conjure up a delicious apple pie with a sour cream topping. Just look:

After all these goodies, I can’t wait to enjoy my blueberry custard pie. You probably feel the same way, so get to the oven!

Sliced ​​blueberry pudding cake on a serving plate next to a second plate with a slice of cake on a pink floral napkin


Blueberry Pudding Cake: Our highlight for summer


Our blueberry pudding cake scores points with the ingenious combination of fresh blueberries, crumbly biscuit base and creamy pudding filling. It simply makes this cake irresistibly delicious!


  1. Melt the butter for the crumb base. Crumble the biscuits finely and mix with the butter. Pour the mixture into a greased spring form (about 22 cm ø) and press down to form a flat bottom. cool the floor.

  2. Mix the pudding powder with 100 ml of milk until smooth. Boil 400 ml of milk. Stir in the mixed pudding powder and simmer for about 1 minute while stirring. Pull the pot off the stove. Mix the cottage cheese, 200 g of sugar, egg and lemon zest. Gradually stir in the pudding.

  3. Put the cream in the mold on the crumb base and smooth it. Bake in the preheated oven (electric stove: 180 °C, fan: 160 °C, gas: level 2) for about 45 minutes. Let cool well.

  4. Defrost the blueberries with 2 tablespoons of sugar and 2 tablespoons of water in a saucepan over low heat, stirring a few times. Mix the starch with a little water until smooth, stir into the boiling blueberries and simmer for about 1 minute while stirring. Allow to cool slightly. Spread the hot compote on the cake. Refrigerate until ready to serve.

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