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.
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.
imageI used my 1.5 quart round Corningware baking dish and it came out perfect.

Baked Lemon Pudding with Fresh Blueberries

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


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


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.
{Original recipe found on Bijouxs}

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