Blueberry Lemon Pudding Cake Recipe
Blueberry Lemon Pudding Cake is an exceedingly delicious, simple dessert that is part pudding, part cake. It's soft, spongy, and almost addictive. Made with blueberries, lemons, and simple pantry ingredients.
Servings: 8 servings
Calories: 337kcal
Ingredients
- 1 ½ lb blueberries fresh
- 1 tablespoon fresh lemon juice
- 2 tablespoons brown sugar
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons butter melted
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1 cup sugar
- 1 cup milk or half and half
Topping
- 1 cup boiling water
- ⅓ cup sugar
- 1 tablespoon corn starch
- 1 tablespoon cold water
Instructions
- Preheat the oven to 350° and butter or coat with nonstick cooking spray an 8-inch or 9-inch square baking pan.
- In a bowl, combine the blueberries, lemon juice, and brown sugar. Reserve a few for the top of the cake and then spread evenly over the bottom of the prepared baking dish.
- Whisk together the flour, salt, and baking powder. Stir in the melted butter, vanilla, lemon zest, sugar, and milk. Pour over the blueberries, spreading gently. Scatter reserved blueberries over the top.
- Combine the cornstarch and cold water and set aside. Into rapidly boiling water, stir in the sugar and cornstarch slurry, whisking until smooth and slightly thickened. Pour the boiling water over the cake.
- Bake 40 to 45 minutes or until the water is absorbed, the center of the pudding cake is puffed and golden and the blueberries are bubbling. Serve immediately with ice cream or whipped cream.
Nutrition
Calories: 337kcal | Carbohydrates: 69g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 301mg | Potassium: 146mg | Fiber: 3g | Sugar: 46g | Vitamin A: 227IU | Vitamin C: 9mg | Calcium: 111mg | Iron: 1mg