This 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
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
Ingredients
Blueberry Layer:
- 3 cups blueberries, fresh or partly thawed frozen
- 1/3 cups white sugar
Cake Layer:
- 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
Topping:
- 3/4 cup water
- 1/4 cup lemon juice
- 1/3 cup white sugar
Instructions
- 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.
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!
Sarah says
Followed this recipe exactly as written and it turned out so good. I will make this over and over again. Had it hot with some ice cream, almost like a cobbler. Loved it!
Jennifer says
So glad you enjoyed it, Sarah :) Thanks so much!
Jojo says
Tried this today and followed the directions to a T. The result is delicious BUT, my observations below:
1. The topping is totally unnecessary and made the bottom just a huge pool of liquid. I extracted a full cup of blueberry liquid (sans blueberries). The results did not look firm or congealed as the photos indicate, consequently, most of the cake looks purple. The excess liquid made an already nice cake crumb a bit soggy.
2. Sugar quantity can definitely be reduced; it was too sweet, even though taste is amazing.
3. Next time I bake this recipe, I will reduce sugar and forget the topping altogether.
I love Seasons & Suppers recipes...thank you!
Sharon says
My third time making these and my partner LOVES them. I haven't yet used the pour over syrup and I do reduce the amount of sugar, but they are fabulous. I use leftover GU glass ramekins which works really well, plus they freeze and reheat beautifully. So easy but so good, thank you so much!!! (It was worth making the quantity conversions - I am in England)
Jennifer says
So glad you are enjoying these, Sharon :) Thanks so much!
Joanne says
Can these be made ahead and reheated
Jennifer says
Hi Joanne and yes, they will do fine being made ahead and re-heated. They will just need a quick re-heat. They don't need to be hot, just pleasantly warm.
Chandler says
Can it be made nondairy by substituting apple sauce for butter?
Jennifer says
Hi Chandler, I honestly don't know as I have never tried it. If you have had success replacing all the butter in a cake for applesauce before, it should work here.
Lori says
I just found your website because I was looking for a lemon glaze. I will certainly be making some of your recipes soon. I can’t stop reading about each one. I love the input that you give along with the recipes. So inspiring. I will let you know when I make something. Thank you. Lori Russell
Jennifer says
Thanks so much, Lori! Happy cooking :)
Danni says
Blueberry and lime will work also? Or is that just a super weird combination
Jennifer says
Hi Danni and no, blueberry and lime is a great combination! It does make for a brighter, fresher dish - a different flavour profile, obviously, but still nice. You would definitely want to use less of the lime though.
Katie says
Made these tonight! They are so delicious! Thank you for the wonderful recipe!
Jennifer says
So glad to hear, Katie :) Thanks!
Laura | Tutti Dolci says
I love the mini skillets, this is the perfect summery cake!
Jennifer says
Thanks Laura!
Milena Perrine says
So dreamy! The presentation and then the combination of blueberries and lemon. Morning cofffee's best friend:)
Jennifer says
Thanks Milena and yes they are :)
Dawn - Girl Heart Food says
I love anything in a cast iron skillet, especially when those skillets are little ones - the cute factor is waaaaaay up there! And blueberries are lemon go together so well! Pinning this one and trying this summer :) Have a wonderful week, Jennifer!
Jennifer says
Thanks so much, Dawn and you, too!
Cheyanne @ No Spoon Necessary says
Goodness gracious, you have me craving cake for breakfast, Jennifer! These look absolutely DELICIOUS! I love the addition of pudding! Plus blueberries and lemon is one of the best combinations ever! Sheer perfection, my dear! Cheers!
Jennifer says
Thanks so much, Cheyanne :)
Skyla says
I have recently discovered your page and I love it. Everything looks so beautiful, my family loves the recipes and they are a delight to make. Your page has helped me rediscover the love of cooking that has been missing from my life due to challenging circumstances. Again thank you. Skyla
Jennifer says
Hi Skyla and thanks so much! I am thrilled if I played any small part in bringing the love of cooking back for you :)
cindy rodriguez says
Oooh, these are so adorable and love the mixture of...well, all of it. Blueberries + lemon and cake + pudding. Heaven! Happy Mother's Day!
Jennifer says
Thanks so much, Cindy and Happy Mother's Day to you, as well!
Keri says
You are my new favorite food blog! I love the style, the format, and most of all .... the recipes! I'm always happy when I see an email from you..... can't wait to see what you are cooking up next!
Thank you!
Happy Mother's Day!
Jennifer says
Thanks so much, Keri :) I appreciate it!
Mary Ann | The Beach House Kitchen says
I absolutely LOVE these Jennifer! The blueberry lemon combo has to be one of my all time favorites. I'll definitely need to try these soon!
Jennifer says
Thanks so much, Mary Ann :) Happy Mother's Day to you!
Chris Scheuer says
My mouth is watering looking at these photos Jennifer. These cakes/puddings look amazing! And I think blueberries and lemon is a match made in heaven!
Jennifer says
Thanks so much, Chris. Happy Mother's Day to you!
sue | theviewfromgreatisland says
I've had a citrus pudding cake on my bucket list for weeks now, I just never seem to get around to it. You've inspired me so much with all your luscious lemony posts lately ~ and this one looks especially easy, I wonder if I could do it with the raspberries I just bought?
Jennifer says
Thanks so much, Sue and yes, you can definitely use those raspberries for these. You can keep the lemon if you like, but you could also substitute an almond or vanilla flavour, which would be awesome with the raspberries! Happy Mother's Day, Sue!
[email protected] says
I love this classic flavor combination! Blueberry and lemon is an absolute favorite of mine!!
Jennifer says
Thanks so much, Annie and Happy Mother's Day!
Tricia @ Saving Room for Dessert says
This is my kind of dessert Jennifer. Simple and delicious with my favorite flavor combo! I love these served in little skillets. Hope you have a wonderful Mother's Day!
Jennifer says
Thanks so much, Tricia and happy Mother's Day to you, too!