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Haskap Pudding Cake (Can Be Made With Blueberries)

Haskap Pudding Cake at

I had the last of my Haskaps in the freezer. I had friends coming for dinner. I like to make different dishes for my guests to try (which may explain why I have so few friends). So, I made Haskap Pudding Cake for my guests.

This is an old style pudding cake recipe. As such, it is real comfort food to me. I have made it before with blueberries but haskaps have a tart taste I thought would really shine in this recipe.

I preheated my oven to 350 F.

I put the haskaps in an 8 inch square casserole dish. I tossed them with 125 ml (1/2 cup) of the sugar.


I creamed the butter and sugar. I beat in the eggs one at a time and then the vanilla.


I mixed the flour, baking powder and salt together in a separate bowl. Then I put one third of it in the batter and mixed it in. I added 1/2 of the milk and mixed. I added another third of the dry ingredients, the milk and the last third of the dry ingredients, mixing after each addition.


I spread the batter over the haskap, sugar mixture.


I mixed the sugar and water together in a saucepan over medium high heat and brought it to a boil.

I poured it over the batter. DO NOT STIR OR MIX THE WATER INTO THE BATTER. Just let the water mixture sit on the batter. Put the casserole into the oven.


Bake for 50 to 55 minutes, until the top is golden brown and the edges show bubbling filling.


Let cool for at least 10 minutes before serving. It can also be served cold.

The Verdict

Delicious! This dessert is great with blueberries but it better with haskaps. Either way, you have a tasty fruit sauce under a spongy golden brown cake. However, the haskaps have a touch of tart that just put this over the top.

I guess I better put more haskap plants in.

The Old Fat Guy

Haskap Pudding Cake (Can Be Made With Blueberries)

Yield: 8 servings

Haskap Pudding Cake (Can Be Made With Blueberries)


  • 750 ml (3 cups) haskaps (may use blueberries)
  • 125 ml (1/2 cup) sugar
  • 125 ml (1/2 cup) butter
  • 175 ml (3/4 cup) sugar
  • 2 eggs
  • 5 ml (1 teaspoon) vanilla
  • 300 ml (1 1/4 cups) all purpose flour
  • 8 ml (1 1/2 teaspoon) baking powder
  • 0.5 ml (1/8 teaspoon) salt
  • 125 ml (1/2 cup) milk
  • 250 ml (1 cup) water
  • 75 ml (1/3 cup) sugar


  1. Preheat oven to 350 F.
  2. Put the berries in an 8 inch square casserole.
  3. Toss with 125 ml (1/2 cup) sugar and set aside.
  4. Cream butter and 175 ml (3/4 cup) sugar.
  5. Beat in eggs one at a time.
  6. Stir in vanilla.
  7. In a separate bowl, mix the flour, baking powder and salt.
  8. Put 1/3 of the flour mixture in the batter and mix.
  9. Put 1/2 the milk in and mix.
  10. Put the second 1/3 of flour mixture, second 1/2 of milk and the final 1/3 of flour mixture in, mixing after each addition.
  11. Spread the batter over the berry, sugar mixture.
  12. Mix the water and 75 ml (1/3 cup) sugar in a small saucepan.
  13. Bring the water, sugar mixture to a boil.
  14. Pour the mixture over the batter. DO NOT MIX THE WATER INTO THE BATTER. JUST LET IT SIT ON THE BATTER.
  15. Put the casserole in the oven and bake for 50 to 55 minutes until the surface is golden brown and the fruit mixture is bubbling around the sides.
  16. Let cool for at least 10 minutes before serving. It is also good served cold.
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16 Responses

  1. Looks like a delicious dessert. I would have to make it with blueberries, we don’t have haskaps here in Minnesota. I was surprised that you poured the boiling water sugar mixture over the batter, but I see that it works. Thanks for sharing!

    1. Pouring the water over the top is an old, old method and makes a great pudding cake. I have used blueberries and it is delicious.

      There are actually haskaps in Minnesota they just aren’t commercially available yet. Give it time, they are delicious.

      Thanks for the kind words.

      1. I boil my haskaps in sugar and water and pour that mixture over my batter. Same effect, just one less step.

  2. What a fun recipe! I’ve never heard of a haskap and I love learning about new food. I love how you pour the water over the end too. It is so cool to see all of the different ways food can be prepared and with such different results. This looks like a winner!

    1. Thanks, Carlee. The making of a pudding cake by pouring hot water on a batter goes back hundreds of years. I have found recipes from Quebec that used this method in the 1700’s by French settlers. It is really good and is one of our comfort foods! As for haskaps, I grow them because I live on a mountain in Canada and they are hardy here. That being said, they are delicious to cook with.

  3. Looks tasty and interesting to make! A little different to most recipes. Might have to give this a go at some point 🙂

    1. This method of making a pudding/cake goes back hundreds of years and it is really good. I would encourage you to give it a try. Thanks for the kind words.

  4. Living in the UK I have never heard of haskaps but I grow blueberries and come Sunday I’ll be making your Pudding Cake. I love your site and since buying my electric pressure cooker the recipes have been great! Keep sending them !

    1. You are very kind! Haskaps are a specialty berry but are also known as Honeyberry in some places. However, this dessert is great with blueberries too!

  5. Thank you for the recipe! There aren’t a lot of haskap recipes out there. I have made this twice now using frozen haskaps and baking for a full hour. Delicious with vanilla ice cream!
    Your Rhubarb Haskap Cake was also so good!

  6. Wow so far so good! It is amazing! I do lots of baking and this is the first time I’ve ever come across a recipe with pouring water over the batter!

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