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
Quick, easy and delicious, these desserts can be cooked up in no time or make them ahead and re-heat later!
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 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
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Preheat oven to 350F.
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Grease individual skillets, ramekins or a single 8-inch baking dish and set on top of a baking sheet. Set aside.
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In a large bowl, toss blueberries with 1/3 cup sugar and set aside.
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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.
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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.
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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.
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In a small saucepan, bring the water, lemon juice and remaining sugar to boil. Pour over batter.
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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.
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!
Thanks so much, Tricia and happy Mother’s Day to you, too!
I love this classic flavor combination! Blueberry and lemon is an absolute favorite of mine!!
Thanks so much, Annie and Happy Mother’s Day!
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?
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!
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!
Thanks so much, Chris. Happy Mother’s Day to you!
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!
Thanks so much, Mary Ann :) Happy Mother’s Day to you!
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!
Thanks so much, Keri :) I appreciate it!
Oooh, these are so adorable and love the mixture of…well, all of it. Blueberries + lemon and cake + pudding. Heaven! Happy Mother’s Day!
Thanks so much, Cindy and Happy Mother’s Day to you, as well!
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
Hi Skyla and thanks so much! I am thrilled if I played any small part in bringing the love of cooking back for you :)
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!
Thanks so much, Cheyanne :)
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!
Thanks so much, Dawn and you, too!
So dreamy! The presentation and then the combination of blueberries and lemon. Morning cofffee’s best friend:)
Thanks Milena and yes they are :)
I love the mini skillets, this is the perfect summery cake!
Thanks Laura!
Made these tonight! They are so delicious! Thank you for the wonderful recipe!
So glad to hear, Katie :) Thanks!