Baked Lemon Pudding with Fresh Blueberries

Summery, sweet and tangy. Perfect to serve as a light dessert to refresh your guests after a summer bbq or to serve at a garden party. It tastes great warm or cold.
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imageMy husband throughout the night kept grabbing spoonfuls from the fridge and would grab handfuls of blueberries. I couldn’t help but join in…I think we only left one serving. We’ll see who gets to it first tomorrow! 🙂
imagebutter, sugar and flour mixtureall ingredients

The pudding will come out with two different layers. The top layer will be more of a moist sponge cake and the bottom layer nice and sticky like an actual pudding. Texture together is creamy. The blueberries help cut the tang.
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imageI used my 1.5 quart round Corningware baking dish and it came out perfect.
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Baked Lemon Pudding with Fresh Blueberries

Prep Time: 15-20 minutes     Cook time: 45 minutes     Cool time: 10 minutes

Ingredients:

5 tbsp unsalted butter, melted
1 cup sugar
4 tbsp flour
4 egg yolks
4 egg whites
Grated zest and juice of 2 large lemons (about 1/2 cup)
1/4 cup milk or cream

1 tbsp powdered sugar

½ pint of washed blueberries

Directions:

Preheat the oven to 350°F.

Beat egg whites until stiff peaks form. Set aside.

In a large mixing bowl, blend the butter with the sugar and flour. Once combined into a crumbly mixture, add the egg yolks, lemon juice, zest and milk or cream, whisk well.

Gently fold in the stiffly beaten egg whites until combined.

Pour the batter into a greased baking dish and bake for 45 minutes, just until set.

Dust with powdered sugar and serve with fresh blueberries.
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{Original recipe found on Bijouxs}

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