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Welcome fall [and your taste buds] with this amazingly moist and fluffy cake! It's delicious and oh so worth the time and effort!
Blueberry Spice Pudding Cake
2 c. flour
1 c. granulated sugar
1/2 c. packed brown sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp chinese five spice
1 1/2 sticks of butter
1 c. buttermilk
1/2 c. orange juice
2 large eggs
2 tsp. vanilla
2 TB orange zest
2 c. fresh blueberries

2 c. milk
3/4 c. powdered sugar
3 tsp vanilla
2 TB cornstarch
1/8 tsp cinnamon
1/8 tsp nutmeg
1 tsp orange zest
Preheat oven to 350*. Grease a 9x13 baking dish.

In mixer (or with hand mixer/by hand), whip butter
and sugars until softened and fluffy.Add in vanilla,
and one egg at a time, mixing until incorporated
between each egg.Pour in buttermilk and orange juice.
Mix until well blended. Make sure to take a rubber
spatula and scrape down the sides to get everything

In seperate bowl, stir together all of the remaining
dry ingredients-- flour, baking soda and powder, salt,
orange zest, and chinese five spice. Dump 3/4 of dry
ingredients into bowl of wet ingredients, and mix.
Scrape down sides to incorporate all dry into wet
mixture. Toss blueberries into remaining dry ingredients,
then pour into batter, and fold with rubber spatula.

Pour batter into greased baking dish (batter will be
thick!), and bake for 40-52 minutes, depending on
your oven, altitude, etc. When you can poke with a
toothpick and it comes out clean, pull it out of the

**15 minutes from pulling cake out of the oven, pour
of your pudding ingredients into a small sauce pan.
Turn on medium, and wisk continuously. This will take
roughly 15 minutes, depending on how awesome your stove
is. Once you can stick a spoon in the pudding, and it
coats the back of the spoon with a semi thick layer,
take it off the burner. You want this to be done right
after you have pulled the cake out of the oven.
Once cake is out, take chopsticks/wooden spoon handles/
dowels-- whatever you have on hand to furiously (lol)
poke holes all over the cake. After cake is dimpled to
to your liking, pour hot pudding all over cake. Use rubber
spatula to help the pudding into the holes.

Now, enjoy!! Great served hot, cold, or at room temperature!!

Servings: 20

Nutritional information per serving

No nutrition information available

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