Lemon Blueberry Pudding Cake
Lemon Blueberry Pudding Cake…a layer of warm saucy blueberries topped with a lemon flavored cake that is very moist and tender. I wish this would have lasted longer but it didn’t, it was gone in a flash.
This was an interesting recipe to me because… one, I’ve never made a pudding cake before and two, I was intrigued by the idea of pouring the boiled lemon and sugar flavored water over the cake batter before it baked.
I was totally amazed that it baked into the cake and gave it such a wonderful lemon flavor. Not only that, but the cake portion was very soft and tender to boot!
You could serve this cake as is and absolutely love the lemon and blueberry flavors. You could also dress it up with a dollop of whipped cream or a small dip of ice cream. Anyway you serve it, you’re going to love it! Enjoy!
PIN IT FOR LATER
Lemon Blueberry Pudding Cake
Ingredients
- 3 cups blueberries
- 2/3 cup sugar divided
- 3/4 cup water
- 1/4 cup lemon juice
CAKE BATTER
- 1/2 cup butter softened
- 3/4 cup sugar
- 2 eggs room temperature
- 1 Teaspoon lemon Zest
- 1/2 Teaspoon vanilla
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- Dash of salt
- 1/2 cup milk
Instructions
- Preheat oven to 350 degrees. Grease an 8 inch glass baking dish with shortening.
- In a medium bowl, toss the blueberries with 1/3 cup of sugar, place in the bottom of the glass baking dish.
For the Cake Topping
- In the bowl of an electric stand mixer, beat the butter and sugar until light and fluffy. Add in the eggs one at a time, beating until well incorporated with each addition. Add the vanilla and lemon zest, beat on low till just incorporated.
- Combine the flour, baking powder and salt in a large bowl, whisk to combine. Add the flour mixture to the butter mixture alternately with the milk. Always start with the flour and end with flour. Beating only until just incorporated with each addition. Spread the cake batter over the blueberries evenly. Set aside.
- In a small saucepan bring the water, lemon juice and remaining 1/3 cup sugar to a boil. Pour over the cake batter. Bake cake at 350 degrees for 50 – 60 minutes until cake is firm to the touch, golden brown and bubbly around the edges. Cool slightly, serve with whipped cream or ice cream if desired.
If you enjoyed this recipe, you may like these as well.
Lemon Cream Cheese Coffee Cake
Lemon Glazed Blueberry Boyfriend Bait