This blueberry lemon pudding cake is lovely Spring and Summer comfort food and a perfect fruity dessert. Lightened up with the addition of lemon.

blueberry pudding cakes in mini skillets

I will admit, I have a thing for pudding cakes. It’s like getting two desserts in one – pudding and cake! And they have the benefit of being really easy to put together, so they can be enjoyed any time and with all kinds of fruits.

Blueberry and lemon is a classic combination and saucy, warm blueberries are one of my favourite spoonfuls. The wonderful lemon/sugar syrup that is poured over-top before baking results in a lovely, saucy blueberry layer, but also flavours the cake and results in a lightly crispy, sugary topping on the top of the cake.

As different fruits come in to season, change it up with strawberries and orange or blackberry and lemon. The possibilities are endless.

Ingredients and Substitutions

Blueberries – You can start with fresh or partly-thawed frozen blueberries here. I like to partially thaw them, just so they aren’t too cold going into the oven, which can affect the bake time.

Lemon – you can use regular lemons or Meyer lemons.

Recipe Tips

I have cooked up my cakes in 5-inch cast-iron skillets, though you can use ramekins of any size or shape as well. You can also bake up this pudding cake in a single, 8-inch baking dish or pan. The recipe is a little loose in terms of quantity of blueberries and batter to add, because of the variety of individual baking dish options you could use. You are basically adding a layer or blueberries, an equal layer of batter and leaving room for a thin layer of the lemon syrup to be poured over-top.

Whichever cooking vessel you use, be sure to set it/them on top of a baking sheet, to catch any bubble overs and to make putting them in and taking them out of the oven easier.

blueberry pudding cakes in mini skillets

Making Ahead and Storing

You can make these pudding cakes ahead. Simply set aside for up to 8 hours and reheat, if desired. Reheat on a baking sheet, loosely covered with foil in a 350F oven until warmed through.

Store left-overs in the refrigerator for 2-3 days. These should freeze well, as well.

blueberry pudding cakes in mini skillets

Get the Recipe: Individual Blueberry Lemon Pudding Cakes

Quick, easy and delicious, these desserts can be cooked up in no time or make them ahead and re-heat later!
5 stars from 7 ratings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 servings


Blueberry Layer:

  • 3 cups blueberries, fresh or partly thawed frozen
  • 1/3 cups white granulated sugar

Cake Layer:

  • 1/2 cup butter, softened
  • 3/4 cups white sugar
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • Pinch salt
  • 1/2 cup milk


  • 3/4 cup water
  • 1/4 cup lemon juice
  • 1/3 cup white sugar


  • Preheat oven to 350F. (regular bake setting/not fan assisted)
  • Grease individual skillets, ramekins or a single 8-inch baking dish and set on top of a baking sheet. Set aside.
  • In a large bowl, toss blueberries with 1/3 cup sugar and set aside.
  • Prepare the cake batter: In large bowl, beat together the butter with sugar until light and fluffy. Beat in eggs, one at a time, scraping down the sides of the bowl, a couple of times.. Beat in lemon zest and vanilla.
  • In a separate medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture alternately with milk, making 3 additions of the flour mixture and 2 additions of milk.
  • Add some of the blueberries to the bottom of each individual dish (a single layer-ish for wider/shallow dishes or thicker layer for smaller/taller dishes) or place all in the bottom of a single baking dish. Spoon batter over blueberries, smoothing top, but allowing enough room at the top to add the water mixture (1/2-3/4-inch at least). Set aside.
  • In a small saucepan, bring the water, lemon juice and remaining sugar to boil. Pour over batter.
  • Bake in centre of 350°F oven until bubbly around edges and cake is firm to the touch, 30-40 minutes for individual servings or 50 to 55 minutes. for one 8-inch pan Let cool slightly before serving.


Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 370kcal, Carbohydrates: 60g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 72mg, Sodium: 126mg, Potassium: 201mg, Fiber: 1g, Sugar: 41g, Vitamin A: 470IU, Vitamin C: 8.7mg, Calcium: 74mg, Iron: 1.3mg
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