Warm Lemon Pudding Cakes with Blueberry Compote

Name: Warm Lemon Pudding Cakes with Blueberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbs. unsalted butter, softened; 3/4 cup sugar, divided; 1 tsp. lemon zest; 3 large eggs, separated; ⅓ cup all-purpose flour; ⅓ cup lemon juice; 1 1/4 cups nonfat milk; 2 cups frozen blueberries; ⅓ cup sugar; 1 Tbs. lemon juice; 1 tsp. lemon zest

Servings: persons

1
Preheat oven to 350F.
2
Coat 8 6-oz.
3
ramekins or custard cups with cooking spray, and set in large roasting pan.
4
To make Pudding Cakes: Put butter, 1/4 cup sugar and lemon zest in large bowl.
5
Beat with an electric mixer on high until light and fluffy.
6
Add egg yolks 1 at a time, and beat until incorporated.
7
Beat in flour and lemon juice.
8
Add milk, and beat until combined; mixture will look lumpy.
9
Beat egg whites in separate bowl until foamy.
10
Slowly add 1/2 cup sugar, beating until whites form stiff, glossy peaks.
11
Fold into lemon mixture.
12
Spoon batter into ramekins.
13
Set pan on middle rack of oven.
14
Pour enough hot water into roasting pan to reach halfway up ramekins.
15
Bake 25 to 30 minutes, until tops are puffed and cracked.
16
Remove ramekins from water with tongs; set on wire rack to cool.
17
To make Blueberry Compote: Simmer all ingredients in small saucepan over medium heat until slightly thickened, stirring occasionally, about 10 minutes.
18
Serve with cakes.

1173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 Tbs. unsalted butter, softened, 3/4 cup sugar, divided, 1 tsp. lemon zest, 3 large eggs, separated, and more.

Yes, Warm Lemon Pudding Cakes with Blueberry Compote 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.

That's it — enjoy your meal!