Lemon Blueberry Pudding Cake. Get Inspired On Our Official Site. In a medium bowl, whisk together the vanilla pudding mix and the milk until it has thickened. Pour and spread the pudding over the prepared cake, filling in the holes as much as possible.
With a lightly sweetened cake with 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.
This blueberry pudding cake is like a.
You can cook Lemon Blueberry Pudding Cake using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Lemon Blueberry Pudding Cake
- You need 1/4 c of oats.
- You need 1 tbsp of tapioca starch.
- It's 1/4 tsp of baking powder.
- Prepare of 1/4 c almond milk.
- Prepare 1 of egg.
- Prepare 2 tbsp of lemon juice.
- It's 1/2 tsp of vanilla.
- It's 1/4 c of blueberries.
In a bowl, whisk together egg yolks, butter, buttermilk, lemon zest and juice. Add sugar, flour and salt and whisk until smooth. Fold one-quarter of beaten egg whites into lemon mixture, then gently. Lemon Blueberry Pudding Cake…a layer of warm saucy blueberries topped with a lemon flavored cake that is very moist and tender.
Lemon Blueberry Pudding Cake step by step
- Preheat oven 350.
- Blend oats into flour. Add all other ingredients except blueberries and blend.
- Put blueberries inside ramekin and pour batter over.
- Bake 20-25 minutes until center is set.
I wish this would have lasted longer but it didn't, it was gone in a flash. Cook's Notes for Blueberry Lemon Pudding Cake. The recipe is a little loose in terms of quantity of blueberries and batter to add, because of the variety. How do you make Blueberry Pudding Cake? This Blueberry Pudding Cake is similar to our Hot Fudge Pudding Cake recipe in that, after you mix up the lemony blueberry batter, you sprinkle a dry sugar mixture on the batter - then pour hot water over the top before it bakes. (I know…it seems like a strange step!) As it bakes, the hot water sinks to the bottom, while the batter rises to the top.