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Easy Blueberry Lemon Pudding Cake Recipe

Easy Blueberry Lemon Pudding Cake

A tender lemon-blueberry cake bakes over a delicate self-saucing pudding layer. This warm dessert is especially delicious with vanilla ice cream or softly sweetened yogurt.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup (125 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Fine salt
  • 1/2 cup (100 g) Granulated sugar
  • 1/4 cup (57 g) Unsalted butter, melted and slightly cooled
  • 1/2 cup (120 ml) Milk
  • 1 Large egg
  • 1 tablespoon Finely grated lemon zest
  • 2 tablespoons Fresh lemon juice
  • 1 1/2 cups (about 225 g) Fresh or frozen blueberries
Pudding Topping
  • 1/2 cup (100 g) Granulated sugar
  • 2 tablespoons All-purpose flour
  • 1 tablespoon Cornstarch
  • 1 cup (240 ml) Boiling water

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease an 8-inch square baking dish or a comparable 1 1/2- to 2-quart baking dish.
  2. Whisk together the flour, baking powder, and salt in one bowl. In a separate bowl, whisk the sugar, melted butter, milk, egg, lemon zest, and lemon juice until combined.
  3. Add the dry ingredients to the wet ingredients and stir just until no dry flour remains. Fold in the blueberries gently, then spread the batter in the prepared dish.
  4. Mix the topping sugar, flour, and cornstarch, then sprinkle it evenly over the batter. Slowly pour the boiling water over the entire surface without stirring.
  5. Bake for 40–50 minutes, until the top is golden and set while the center still has a slight, soft jiggle. Let the cake stand for 10–15 minutes before serving.
  6. Spoon the cake into bowls so the lemon-blueberry sauce underneath comes up over the top. Serve warm with vanilla ice cream, whipped cream, or lightly sweetened yogurt.

Notes

Use fresh lemon zest as well as juice for the strongest lemon aroma. Add frozen blueberries while still frozen, not thawed, to avoid excess liquid. Pour the boiling water slowly and do not stir. A shallow baking dish helps the top set evenly before the sauce overcooks.