Lemon Blueberry Pudding Cake Recipes

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BLUEBERRY PUDDING CAKE

My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 13



Blueberry Pudding Cake image

Steps:

  • Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.

Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup 2% milk
3 tablespoons butter, melted
TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Whipped cream, optional

LEMON PUDDING CAKE

My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.-Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 servings.

Number Of Ingredients 8



Lemon Pudding Cake image

Steps:

  • Preheat oven to 325°. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-oz. custard cups (cups will be very full). , Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners' sugar, lemon slices and whipped cream.

Nutrition Facts : Calories 288 calories, Fat 4g fat (2g saturated fat), Cholesterol 112mg cholesterol, Sodium 200mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.

1 large egg, separated, room temperature
1/2 cup sugar
1/3 cup whole milk
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/8 teaspoon salt
Optional: Confectioners' sugar, lemon slices and whipped cream

LEMON PUDDING CAKE

A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer's book "The Farm." The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It's an excellent party dish, warm and just out of the oven. But it's equally as good out of the fridge, its flavors melded and mellowed.

Provided by Julia Moskin

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8



Lemon Pudding Cake image

Steps:

  • Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
  • In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
  • Whip the egg whites until soft peaks form, then gently fold them into the batter.
  • Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 173 milligrams, Sugar 28 grams, TransFat 0 grams

4 large eggs, separated
1 teaspoon finely grated lemon zest
1/3 cup lemon juice
1 tablespoon unsalted butter, melted
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1 1/2 cups whole milk

LEMON BLUEBERRY PUDDING POUND CAKE

If you love the combo of lemon and blueberries, you're sure to enjoy this cake! It is slightly tart, not too sweet with a light, moist texture for a pound cake. I adapted this from a recipe at All recipes.com.

Provided by Deborah1

Categories     Dessert

Time 1h10m

Yield 1 bundt cake, 12-16 serving(s)

Number Of Ingredients 10



Lemon Blueberry Pudding Pound Cake image

Steps:

  • NOTE-I use Duncan Hines because they do not have pudding in the mix as do the Betty Crocker and Pillsbury brands.
  • If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
  • Preheat oven to 350.
  • Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do).
  • In a large bowl, stir together the cake mix, pudding mix and sugar.
  • Make a well in the center and add the water, oil, eggs and cream cheese.
  • Beat on low speed until blended.
  • Scrape bowl.
  • Beat on medium speed for 2 minutes.
  • (This will be a fairly thick batter.) Gently stir in the blueberries.
  • Pour batter into prepared pan.
  • Bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
  • Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
  • GLAZE: In a small bowl, combine sugar and lemon juice to make light glaze.
  • Drizzle over cooled cake.
  • This is not a heavy glaze.

1 (18 1/2 ounce) box lemon cake mix (see note below)
1 (3 1/2 ounce) box instant lemon pudding mix
1/4 cup granulated sugar
1/2 cup water
3/4 cup vegetable oil
3 large eggs
8 ounces cream cheese, at room temperature
1 (16 1/2 ounce) can blueberries, rinsed and drained well
1 cup confectioners' sugar
2 tablespoons fresh lemon juice

BLUEBERRY PUDDING CAKE

Categories     Cake     Berry     Breakfast     Dessert     Bake     Fourth of July     Backyard BBQ     Blueberry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 breakfast or dessert servings

Number Of Ingredients 12



Blueberry Pudding Cake image

Steps:

  • Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
  • Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
  • Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
  • Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
  • Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla

LEMON BLUEBERRY PUDDING CAKE

Make and share this Lemon Blueberry Pudding Cake recipe from Food.com.

Provided by SusieQusie

Categories     Dessert

Time 45m

Yield 15 serving(s)

Number Of Ingredients 10



Lemon Blueberry Pudding Cake image

Steps:

  • Preheat oven to 375°F Lightly spray a 9-inch by 13-inch cake pan with cooking spray.
  • Spread pie filling on bottom of pan.
  • In a large bowl, combine cake mix, egg whites, water and oil. Whisk until very smooth. Pour over pie filling.
  • Add gelatin to boiling water, stir until dissolved. Stir in lemon juice and zest.
  • Pour evenly over top of cake batter.
  • Bake 35-40 minutes or until tester comes out clean. Let stand 10 minutes.
  • Sprinkle with powdered sugar. Serve warm with whipped topping, if desired.

Nutrition Facts : Calories 216.8, Fat 8.8, SaturatedFat 0.9, Cholesterol 0.7, Sodium 247.2, Carbohydrate 29.4, Fiber 0.4, Sugar 15.4, Protein 5.4

1 (21 ounce) can light blueberry pie filling
1 (18 1/4 ounce) package lemon cake mix
3 egg whites
1 cup water
1/3 cup canola oil
2 teaspoons powdered sugar
1 cup boiling water
1 (3 ounce) package sugar-free lemon gelatin
1 tablespoon lemon zest
2 tablespoons lemon juice

LEMON PUDDING CAKE I

This is a family favorite for over 50 years. It makes a sauce on the bottom

Provided by Cali

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 12

Number Of Ingredients 8



Lemon Pudding Cake I image

Steps:

  • Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
  • Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
  • Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 165 calories, Carbohydrate 31.1 g, Cholesterol 67 mg, Fat 3.3 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 139.7 mg, Sugar 26.7 g

4 eggs, separated
⅓ cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 ½ cups white sugar
½ cup sifted all-purpose flour
½ teaspoon salt
1 ½ cups milk

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