Lemon Blueberry Cake Pudding
Lemon Blueberry Cake Pudding Recipe
Servings: 4- 6
Total Time: 50 minutes
3 eggs, separated
3 tablespoons all-purpose flour
1 cup sugar
1 tablespoon butter, melted
6 tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon zest
1¼ cups milk
1. Preheat the oven to 375ºF.
2. In a large bowl, beat the egg whites until stiff. Beat the egg yolks in another large bowl, and add the flour and sugar. Add the butter, lemon juice, lemon zest, and milk. Fold in the egg whites.
3. Pour the mixture into a saucepan and bake, uncovered, for 40 minutes, or until the pudding is set. Serve with whipped cream, blueberries, and extra lemon zest if you like!