Lemon And Blueberry Pudding Cakes – a delicious recipe with eggs, sugar, milk, flour, lemon juice, lemon peel. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Lightly grease four 1-cup gratin dishes.
2
Beat egg yolks and 1/2 the sugar in a medium bowl with an electric mixer on medium speed until thick and creamy. Stir in milk, flour, lemon juice and peel, and butter.
3
Beat egg whites in a small clean bowl with electric mixer until soft peaks form. Gradually add remaining sugar, beating until thick and glossy. Lightly fold into the lemon mixture.
4
Sprinkle blueberries evenly among the prepared dishes. Divide batter among dishes. Place dishes in a large roasting pan. Add enough boiling water to roasting pan to come halfway up sides of the dishes.
5
Bake for 35-40 mins until lightly browned and firm to touch. Dust with powdered sugar.
517
kcal
Calories
15
g
Fat
85
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 None eggs, separated, 1 1/4 cups granulated sugar, 1 cup milk, 1/2 cup self-rising flour, sifted, and more.
Yes, Lemon And Blueberry Pudding Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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