Low Fat Berry Pudding Cake Recipe

Blueberries and raspberries make a great summer cake. What’s great about this cake recipe is that it’s low fat. You wouldn’t need to worry about the guilt of taking a few bites of this tasty pudding cake recipe.

Low Fat Berry Pudding Cake Recipe

How To Make Low Fat Berry Pudding Cake

A sweet yet low-fat pudding cake made from blueberries and raspberries.

Prep: 30 mins
Cook: 45 mins
Total: 1 hr 15 mins


  • 1 ½ cup blueberries
  • 1 ½ cup raspberries
  • 1 cup flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 ½ cup sugar
  • ½ cup skim milk
  • 3 tbsp non fat margarine, melted, or low fat
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1 cup water, boiling


  1. Place fruit in the bottom of a 9-inch square baking dish coated with nonstick cooking spray (nonfat).
  2. Combine the next three ingredients and half the sugar in a mixing bowl.
  3. Add milk, butter and vanilla and beat with an electric mixer until smooth.
  4. Pour batter over fruit.
  5. Mix remaining sugar and cornstarch in a bowl and sprinkle over batter.
  6. Pour boiling water over mixture.
  7. Bake at 350 degrees F for 45 minutes.


  • Sugar: 42g
  • :
  • Calcium: 64mg
  • Calories: 278kcal
  • Carbohydrates: 58g
  • Cholesterol: 1mg
  • Fat: 5g
  • Fiber: 3g
  • Iron: 1mg
  • Potassium: 96mg
  • Protein: 3g
  • Saturated Fat: 1g
  • Sodium: 192mg
  • Vitamin A: 241IU
  • Vitamin C: 9mg
Nutrition Disclaimer
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