Lemon Blueberry Pudding Cake

Why You’ll Love This Recipe

This Lemon Blueberry Pudding Cake offers the best of both worlds—fluffy, cake-like top and a rich, fruity layer of blueberries at the bottom. The combination of tangy lemon zest and fresh blueberries makes every bite feel like a burst of sunshine. Plus, it’s easy to prepare, requiring just a few simple ingredients. Whether you’re a fan of citrus desserts or looking for a sweet treat to impress guests, this pudding cake is sure to become a favorite.

Ingredients

• 3 cups blueberries

• 2/3 cup sugar, divided

• 3/4 cup water

• 1/4 cup lemon juice

CAKE BATTER

• 1/2 cup butter, softened

• 3/4 cup sugar

• 2 eggs, room temperature

• 1 teaspoon lemon zest

• 1/2 teaspoon vanilla extract

• 1 1/4 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• Dash of salt

• 1/2 cup milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch glass baking dish with shortening.

2. In a medium bowl, toss the blueberries with 1/3 cup of sugar, then place them in the bottom of the greased baking dish.

3. For the cake batter: In the bowl of an electric stand mixer, beat the softened butter and 3/4 cup sugar until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Then add the vanilla and lemon zest, and beat on low until just incorporated.

5. In a separate bowl, combine the flour, baking powder, and salt, whisking to combine. Add the dry ingredients to the wet ingredients alternately with the milk, starting and ending with the flour mixture. Be sure to beat only until incorporated with each addition.

6. Spread the cake batter evenly over the blueberries in the baking dish.

7. In a small saucepan, bring the water, lemon juice, and remaining 1/3 cup sugar to a boil. Pour this mixture over the cake batter.

8. Bake in the preheated oven for 50–60 minutes, until the cake is firm to the touch, golden brown, and bubbly around the edges.

9. Allow the cake to cool slightly before serving. Top with whipped cream or ice cream for extra indulgence, if desired.

Servings and Timing

• Servings: 6-8

• Total Time: 1 hour 10 minutes (including baking)

Variations

• Berry Mix: Swap the blueberries with other berries, such as raspberries, blackberries, or strawberries, or use a mixed berry medley for a different flavor twist.

• Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend to make this cake suitable for gluten-free diets.

• Lemon Lovers: For a more intense lemon flavor, increase the lemon zest or add a teaspoon of lemon extract to the cake batter.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pudding cake is best enjoyed fresh, but it will last for a few days without losing too much of its flavor.

• Reheating: Reheat individual servings in the microwave for 20-30 seconds, or in a preheated oven at 350°F for 10-15 minutes until warmed through.

FAQs

1. Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries can be used in place of fresh ones. Just make sure to thaw them before using, and drain any excess liquid.

2. Can I make this cake ahead of time?

Yes, you can prepare the cake ahead of time and store it in the fridge. It’s best to bake it the day you plan to serve it, though it will stay fresh for a couple of days.

3. Is there a substitute for butter in this recipe?

Yes, you can substitute butter with a plant-based butter or even coconut oil for a dairy-free version.

4. How can I make the cake fluffier?

To make the cake fluffier, be sure not to overmix the batter once you’ve added the dry ingredients. Mixing just until incorporated will ensure a light, fluffy texture.

5. Can I use almond milk instead of regular milk?

Yes, almond milk or any other plant-based milk can be used as a substitute for regular milk in this recipe.

6. What can I serve this cake with?

Lemon Blueberry Pudding Cake is delicious on its own, but serving it with a scoop of vanilla ice cream or a dollop of whipped cream will take it to the next level.

7. Can I add more sugar to the batter for a sweeter cake?

If you prefer a sweeter cake, you can increase the amount of sugar in the batter by 1-2 tablespoons. Keep in mind that the blueberries will add sweetness as well.

8. Why is there a puddle of liquid at the bottom?

The blueberries release some of their juice during baking, which creates the “pudding” layer at the bottom of the cake. This is perfectly normal and adds to the deliciousness!

9. Can I use lemon juice from a bottle instead of fresh lemons?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used as a substitute if fresh lemons aren’t available.

10. How do I know when the cake is done?

The cake is done when it is golden brown, firm to the touch, and bubbly around the edges. You can also test it with a toothpick inserted into the center—if it comes out clean or with just a few moist crumbs, the cake is ready.

Conclusion

Lemon Blueberry Pudding Cake is a refreshing, light, and flavorful dessert that combines the tang of lemon with the sweetness of blueberries. Whether you’re looking for a treat to serve at a family gathering or just want something special for yourself, this cake is sure to impress. With its simple ingredients and easy preparation, it’s the perfect way to enjoy a homemade dessert that’s both comforting and exciting.

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