Lemon-Blueberry Pudding Cake Recipe

Name: Lemon-Blueberry Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs, separated; 2 tablespoons butter, melted and cooled; 1 cup low-fat buttermilk; 2 teaspoons grated lemon zest; 1/2 cup lemon juice; 3/4 cup granulated sugar; 1/3 cup all-purpose flour; 1/4 teaspoon salt; 1 cup blueberries; 1 tablespoon confectioners' sugar, optional

Servings: persons

3 large eggs, separated
2 tablespoons butter, melted and cooled
1 cup low-fat buttermilk
2 teaspoons grated lemon zest
1/2 cup lemon juice
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 cup blueberries
1 tablespoon confectioners' sugar, optional

1
Preheat oven to 325u00b0F. Butter a 2-quart souffle dish. In a bowl, whisk together egg yolks, butter, buttermilk, lemon zest and juice. Add sugar, flour and salt and whisk until smooth.
2
Beat egg whites until firm peaks form. Fold one-quarter of beaten egg whites into lemon mixture, then gently fold in remaining whites. Pour batter into baking dish; transfer dish to a large roasting pan. Pour enough hot water into roasting pan to reach halfway up sides of baking dish. Sprinkle blueberries over pudding.
3
Bake until top is puffed and light brown, about 45 minutes. Remove from water bath and let cool 10 minutes. Sprinkle with confectioners' sugar and serve.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 3 large eggs, separated, 2 tablespoons butter, melted and cooled, 1 cup low-fat buttermilk, 2 teaspoons grated lemon zest, and more.

Yes, Lemon-Blueberry 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-Blueberry Pudding Cake

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