Meyer Lemon Blueberry Pudding Cake

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Meyer Lemon Blueberry Pudding Cake
Meyer Lemon Blueberry Pudding Cake

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!

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Meyer Lemon Blueberry Pudding Cake

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This airy light cake makes its own pudding like sauce with just one berry!  This Meyer Lemon Blueberry cake makes a delicious Blueberry sauce as they tend to sink to the bottom.



4 Tablespoons Butter at room temperature

1 Cup Granulated Sugar

1 Tablespoon Meyer Lemon Zest

3 Eggs – separated

1/3 Cup Meyer Lemon Juice – about 2 lemons

1/3 Cup Flour

1 Cup Sour Cream

1/4 Teaspoon Salt

1 Cup Blueberries – if using frozen DO NOT THAW!


Fill a 9×13 pan about 2/3 of the way with water.  Place it in a cold oven on the middle rack.  Preheat the oven to 350.

Butter the ramekins or you can use a 1 quart soufflé dish.

Beat the butter until it is fluffy.  

Add the sugar and the zest and mix well.

Add the egg yolks one at a time mixing well each time.  You are trying to get as much air into the batter as you can.

Add the lemon juice, flour and sour cream, mix well until all of it is incorporated.

Beat the egg whites with the salt until they make stiff peaks.

Add the egg whites a 1/3 at a time gently folding them into the batter.  

Finally add the blueberries very gently folding them into the batter.

Gently spoon the batter into the ramekins.

Also gently place the ramekins in the extremely hot water in the oven.

Bake for 40 – 50 minutes until it is lightly brown and the cake springs back when touched.

Carefully remove the 9 x 13 pan with the ramekins and let cool for 15-20 minutes until cool enough to handle.  

Sprinkle with powdered sugar, add vanilla ice cream or use whipped topping.


For other Meyer Lemon Recipe’s click below!

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