The Meyer Lemons continue! This takes two good size lemons to make the Meyer Lemon Blueberry Pudding Cake.
I don’t know about you, but Pudding Cake takes me back to my childhood. On a cold snowy day, there was nothing more warming and cozy than a pudding cake.
For those of you that haven’t had it before, it is a light soufflé like cake over a delicious pudding sauce that it makes itself. One batter – that’s it! The secret is cooking it in a water bath to get it to create the pudding/sauce. The thing about this Pudding Cake is that the blueberries mostly sink to the bottom and create a delicious blueberry pudding type sauce for the cake.
Boiling water baths is really scary to me. I have found that the easiest way to prepare the water bath is to fill the 13 x 9 pan or roasting pan with the water, put it in the oven, turn the oven on to preheat and the water is hot enough after you have prepared the batter. Then you just gently slip the ramekins in the water.
You can either use individual ramekins or a one quart soufflé dish to make this. The other hint I have is that if you make one large pudding cake, scoop it out and serve it upside down with the sauce on top!
Also you can either eat it plain, dust it with powdered sugar, or as we like it, with whipped topping!
I hope that you our Meyer Lemon Blueberry Pudding Cake!