Lemon Berry Pudding Cake Recipe

Name: Lemon Berry Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/4 cup granulated sugar; 1/4 cup all-purpose flour; 1 cup milk; 1 large egg yolk; 2 tsp finely grated lemon zest; 3 Tbsp fresh lemon juice; 2 Tbsp butter; 3 large egg whites; 2 cups fresh or frozen (not thawed) blueberries; 1 cup strawberry fruit spread

Servings: persons

1/4 cup granulated sugar
1/4 cup all-purpose flour
1 cup milk
1 large egg yolk
2 tsp finely grated lemon zest
3 Tbsp fresh lemon juice
2 Tbsp butter
3 large egg whites
2 cups fresh or frozen (not thawed) blueberries
1 cup strawberry fruit spread

1
Preheat oven to 350 degrees. Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray.
2
Combine sugar and flour in small bowl.
3
Combine milk, egg yolk, lemon zest, lemon juice and butter in large bowl. Add sugar mixture to milk mixture; stir until just blended.
4
Beat egg whites in medium bowl until stiff, but not dry. Gently fold beaten egg whites into milk mixture; spread batter into bottom of prepared baking dish. Place dish in 13 x 9-inch baking pan, pour 1 inch hot water into outer pan. Bake 15 minutes.
5
Melt fruit spread. Drop blueberries evenly over top of cake; carefully brush blueberries with fruit spread. Bake until set and lightly golden, about 35 minutes.
6
Let pudding cool slightly; serve warm or chilled.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup granulated sugar, 1/4 cup all-purpose flour, 1 cup milk, 1 large egg yolk, and more.

Yes, Lemon Berry Pudding Cake 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.

Lemon Berry Pudding Cake

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