Blueberry Lemon Pudding Cake is lovely Spring and Summer comfort food and a perfect fruity dessert. Lightened up with the addition of lemon.
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.
Cook’s Notes for Blueberry Lemon Pudding Cake
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.
You can start with fresh or partly-thawed frozen blueberries here.
You can make these ahead. Simply set aside for up to 8 hours and reheat, if desired.
Individual Blueberry Lemon Pudding Cakes
- 3 cups blueberries fresh or partly thawed frozen
- 1/3 cups white sugar
- 1/2 cup butter softened
- 3/4 cups white sugar
- 2 large eggs
- 1 tsp lemon zest
- 1/2 tsp vanilla
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp 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.
- 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.