This lemon blueberry cake pudding is a bright, comforting dessert that combines a soft, airy cake layer with a luscious, citrusy pudding beneath.
Made with fresh lemon juice, fragrant lemon zest, and a light, fluffy egg base, this easy baked dessert delivers the perfect balance of sweet and tangy flavor. As it bakes, the batter naturally separates into two textures - creating a delicate sponge on top and a creamy pudding underneath. Finished with whipped cream and fresh blueberries, it’s a simple yet elegant treat that’s perfect for spring and summer gatherings.
Ready in under an hour, this homemade lemon pudding cake is an effortless, crowd-pleasing dessert that feels both nostalgic and elevated.
Recipe Summary
10 min
40 min
4 - 6
Dessert
Ingredients:
- 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
- Whipped Cream
- Fresh Blueberries
Directions:
1. Preheat the oven to 375ºF.
2. In a large bowl, beat the egg whites until stiff.
3. In a separate bowl, beat the egg yolks and add the flour and sugar. Add the butter, lemon juice, lemon zest, and milk. Fold in the egg whites.
4. Pour the mixture into a saucepan and bake, uncovered, for 40 minutes, or until the pudding is set.
5. Serve with whipped cream, blueberries, and extra lemon zest.
