Lemon Blueberry Pudding Cake
A delightful and refreshing dessert that combines the zesty flavor of lemon with sweet blueberries, resulting in a light and fluffy pudding cake.
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Ingredients
Yields 4 servings
- (1 cup) all-purpose flour
- (1 cup) granulated sugar
- (1 tablespoon) baking powder
- (1/4 teaspoons) salt
- (1 cup) milk
- (1/4 cups) unsalted butter, melted
- (2) large eggs
- (1 tablespoon) lemon zest
- (1/4 cups) fresh lemon juice
- (1 cup) fresh blueberries
- (1/4 cups) powdered sugar (for dusting)
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large mixing bowl, combine 1 cup all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt. Mix well.
- 3
In another bowl, whisk together 1 cup milk, 1/4 cup melted unsalted butter, and 2 large eggs until smooth.
- 4
Add the wet ingredients to the dry ingredients and mix until just combined.
- 5
Stir in 1 tablespoon lemon zest and 1/4 cup fresh lemon juice until well incorporated.
- 6
Gently fold in 1 cup fresh blueberries.
- 7
Pour the batter into a greased 8-inch square baking dish.
- 8
Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- 9
Let the cake cool for about 10 minutes before dusting with 1/4 cup powdered sugar and serving.
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