Blueberry Lemon Pudding Cake
This blueberry lemon pudding cake is rich and delicious, and is a simple dessert to make. With a lightly sweetened cake and a fresh blueberry-lemon filling underneath, this moist cake is sure to be a hit. We absolutely love blueberries, and my family loves this recipe.
If you love blueberries as much as we do, then you’ll want to make this easy, delicious, scoopable blueberry lemon pudding cake. You’ll also love my lemon blueberry cheesecake, blueberry coffee cake, and blueberry cream cheese puff pastries, too!
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Why You’ll Love This Recipe
- Simple Ingredients: All you need are blueberries and basic baking ingredients. You can find it all in your kitchen or grocery store in just minutes.
- Simple Recipe: Both the filling and cake are super easy to make and beginner-friendly.
- Sweet, Tangy, and Bright: The blueberry filling and lemon cake create a dessert with a sweet, tangy flavor and a bright citrus kick.
- So moist and Tender: This cake is incredibly moist and tender.
- Great for All Occasions: This cake is easy enough for a weeknight dessert but pretty enough for special occasions.
- Freezer-Friendly: This cake can be stored for up to 3 months in the freezer, so feel free to make extra for later.
Key Ingredients
I’ve included a list of key recipe ingredients here, but you’ll find a complete list and their exact amounts in the recipe card at the end of the post.
- Blueberries and Lemon Juice: Blueberries and lemon juice create a sweet, tangy, citrusy filling that pairs perfectly with the tender cake.
- Whole Milk: The fat in the whole milk makes a richer, more tender cake.
- Melted Butter: Melted butter adds more fat for richness and a tender texture.
- Cornstarch: Cornstarch helps make the cake more tender.
- Boiling Water: A simple but vital ingredient that helps the cake ingredients mix fully and activates the leaveners more efficiently for a better texture.
Variations
- Blueberries: You can use fresh or frozen blueberries for this recipe.
- Other Berries: Use your favorite berries to create different flavors like strawberry, raspberry, or blackberry.
- Add Nuts: Add chopped walnuts or pecans to the filling for more flavor and crunch.
How to Make Blueberry Lemon Pudding Cake
I’m including a basic overview of the recipe here, but you’ll find the exact instructions in the recipe card at the end of the post.
- Combine the filling ingredients and spoon them into a prepared 11×7 or 2.5-quart baking dish.
- Combine the remaining ingredients except the cornstarch, water, and sugar, and spoon over the filling.
- Add cornstarch and sugar to the boiling water and gently pour it over the ingredients in the dish.
- Bake at 350°F until golden brown, cool for a few minutes, and enjoy!
Expert Tips
- If you use frozen blueberries, thaw them completely and soak up as much of the excess moisture as possible to limit how watery they make the cake.
- Mix your topping ingredients until fully combined. Unlike other baked goods, you want to mix this until there are little to no lumps.
- Be sure you use fresh baking powder, or your topping could come out dense and flat.
- I recommend only using whole milk for its fat content. Other milk varieties, like reduced-fat or skim milk, will result in an anemic topping.
Blueberry Lemon Pudding Cake FAQs
There’s no lemon pudding in this cake. The blueberry lemon flavor is in the filling. Pudding cake is a type of cake batter used for the topping.
You can use store-bought cake mix if you prefer. Simply replace the dry cake topping ingredients with the dry cake mix and continue with the recipe as directed.
Yes, you can. However, the consistency will be a bit different. This pudding cake filling is packed with blueberries. Blueberry pie filling will have fewer blueberries and more thickened liquid.
Scoop your cake into an airtight, freezer-safe container and place a layer of plastic wrap directly over the cake before sealing the container. Then, store for up to 3 months.
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Blueberry Lemon Pudding Cake
Ingredients
For The Blueberry Filling
- 4 cups fresh blueberries
- ¼ cup lemon juice
- 1 Tbsp lemon zest
For The Cake Layer
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 3 Tbsp butter, melted
- 2 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup whole milk
- 2 Tbsp cornstarch
- ¼ cup sugar
- 1 cup boiling water
Instructions
- Preheat oven to 350° and spray an 11 x 7 or a 2.5 quart baking dish with a non stick spray. Set aside.
- In a small bowl, add blueberries and top with lemon juice and zest. Stir and add to baking dish.
- In a medium bowl, add flour, sugar, baking powder, butter, vanilla, cinnamon, salt, and milk. Mix well.
- Spread on top of blueberries.
- Boil 1 cup of water and then add corn starch and sugar to water. Stir vigorously until dissolved.
- Gently pour over berries and mixture.
- Bake for 50-60 minutes or until browned.
- Top with vanilla ice cream, optional.
Notes
- If you use frozen blueberries, thaw them completely and soak up as much of the excess moisture as possible to limit how watery they make the cake.
- Mix your topping ingredients until fully combined. Unlike other baked goods, you want to mix this until there are little to no lumps.
- Be sure you use fresh baking powder, or your topping could come out dense and flat.
- I recommend only using whole milk for its fat content. Other milk varieties, like reduced-fat or skim milk, will result in an anemic topping.
Nutrition
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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