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Lemon Blueberry Pudding Cake

Karina Kari
A moist, zesty cake layered over fresh blueberries, topped with a luscious pudding-like finish.
This Lemon Blueberry Pudding Cake is easy to make, naturally sweet, and perfect for dessert or afternoon tea.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American, Baking
Servings 8 servings

Equipment

  • 1 large mixing bowl
  • 1 Medium mixing bowl
  • 1 electric stand mixer (or hand mixer)
  • 1 whisk
  • 1 spatula
  • 1 measuring cup
  • 1 Measuring Spoon Set
  • 1 small saucepan
  • 1 8-inch glass baking dish
  • Oven

Ingredients
  

For Blueberry Layer:

  • 3 cups fresh blueberries
  • ⅔ cup sugar divided
  • ¾ cup water
  • ¼ cup fresh lemon juice

For Cake Batter:

  • ½ cup unsalted butter softened
  • ¾ cup sugar
  • 2 large eggs room temperature
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 pinch salt
  • ½ cup milk

Instructions
 

  • Preheat and Prepare: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking begins.
    Grease an 8-inch glass baking dish with shortening or butter, making sure to coat evenly across the bottom and sides.
    This will prevent sticking and make serving easier.
    Pay attention to corners and edges so the cake releases cleanly after baking.
  • Prepare Blueberry Layer: In a medium mixing bowl, place 3 cups of fresh blueberries and add 1/3 cup of sugar.
    Gently toss them with a spatula until coated evenly, allowing the sugar to draw out natural juices.
    This creates a flavorful base layer that will transform into a pudding-like texture during baking.
    Transfer the blueberries into the prepared baking dish, spreading them evenly to ensure consistent flavor throughout the cake.
  • Cream Butter and Sugar: In a large mixing bowl or the bowl of an electric stand mixer, combine ½ cup softened unsalted butter and ¾ cup sugar.
    Beat on medium-high speed for about 3–4 minutes until light, fluffy, and pale in color.
    Creaming the butter and sugar properly introduces air into the batter, resulting in a tender and moist cake.
  • Add Eggs and Flavorings: With the mixer running on low speed, add eggs one at a time, ensuring each is fully incorporated before adding the next.
    This helps maintain a smooth batter.
    Add 1 teaspoon of lemon zest and ½ teaspoon of vanilla extract, mixing gently until fully blended.
    This infuses the batter with a delicate citrus aroma that complements the blueberries perfectly.
  • Mix Dry Ingredients: In a separate bowl, whisk together 1¼ cups of all-purpose flour, 1½ teaspoons baking powder, and a pinch of salt until evenly combined.
    This step ensures proper distribution of leavening agents and salt for consistent texture and flavor in the cake.
  • Combine Wet and Dry Ingredients: Add the dry ingredient mixture alternately with ½ cup milk to the creamed butter mixture, starting and ending with the flour mixture.
    Mix gently on low speed, stopping as soon as each addition is incorporated.
    Overmixing at this stage can make the cake dense, so fold carefully.
    Scrape down the sides of the bowl with a spatula to ensure even mixing without overworking the batter.
  • Spread Cake Batter Over Blueberries: Using a spatula, spread the batter evenly over the blueberry layer in the baking dish.
    Smooth the surface so it covers the berries completely without pressing down too firmly.
    This allows for proper pudding-layer formation during baking and ensures the cake has an even texture.
  • Prepare Lemon Syrup: In a small saucepan, combine ¾ cup water, ¼ cup fresh lemon juice, and the remaining 1/3 cup sugar.
    Place over medium heat and stir occasionally until the sugar dissolves and the mixture comes to a gentle boil.
    This syrup will seep through the cake during baking, creating a delicious pudding effect and enhancing the citrus flavor.
  • Pour Syrup Over Cake: Carefully pour the warm lemon syrup evenly over the cake batter.
    The syrup will naturally seep through the batter and blueberries during baking, creating a luscious pudding layer underneath the cake.
    Pour slowly to avoid disturbing the cake batter too much.
  • Bake the Cake: Place the baking dish in the preheated oven and bake for 50–60 minutes.
    The cake is ready when it is golden brown on top, firm to the touch, and bubbling around the edges.
    Insert a toothpick into the cake portion — it should come out clean or with just a few moist crumbs.
  • Cool and Serve: Allow the cake to cool for 10–15 minutes to let the pudding layer set properly.
    Serve warm to enjoy the soft, moist texture.
    Garnish with whipped cream, vanilla ice cream, or a dusting of powdered sugar if desired.
    Store leftovers in an airtight container in the refrigerator for up to three days.

Notes

  • Fresh blueberries work best for this recipe, but frozen berries can be substituted if fresh are unavailable — just thaw and drain excess liquid before using.
  • Use freshly squeezed lemon juice for the brightest flavor; bottled juice will work but may lack freshness.
  • Softened butter ensures a smooth, airy cake batter — take butter out of the fridge ahead of time or briefly soften in the microwave (not melted).
  • Be careful not to overmix the batter once the dry ingredients are added, to keep the cake light and tender.
  • Serve warm for the most pudding-like texture, but this cake is also delicious at room temperature.
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