Blueberry Lemon Pudding Cake
With a light flavor of lemon and blueberries, and creamy texture, this Blueberry Lemon Pudding Cake may just be the ultimate summer dessert.
- 3 large eggs, separated
- 1 teaspoon lemon zest, from 1 lemon
- ¼ cup lemon juice, from 1 lemon
- 1 Tablespoon unsalted butter, melted
- 1 teaspoon vanilla
- ¾ cup granulated sugar
- ½ cup all purpose flour
- ½ teaspoon kosher salt
- 1 ½ cups milk
- 1 cup fresh or frozen blueberries (if using frozen blueberries, do not thaw)
Fill a large roasting pan about 2 inches deep with water. Place it on the lower middle oven rack and heat oven to 350°F. Lightly grease a 9x9" Pyrex baking dish or similar sized casserole dish.
In a large bowl, whisk together the egg yolks, lemon zest, lemon juice, butter, and vanilla. In a medium bowl, whisk together the sugar, flour, and salt.
Whisk half of the flour mixture into the egg yolk mixture, then whisk half of the milk into the egg yolk mixture. Repeat with the remaining flour mixture and milk.
Using a hand mixer, whip egg whites on low speed until frothy (about 1 minute), then increase speed to high until stiff peaks form (about 2 more minutes). Gently fold egg whites into batter with a spatula until no more white streaks remain. Add blueberries and stir gently (they will sink to the bottom.
Pour batter into prepared baking dish and carefully place in the hot water bath. Bake until the top is set, about 45 minutes. Cool for at least 10 minutes before serving.
Calories: 245kcal | Carbohydrates: 40g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 260mg | Potassium: 158mg | Fiber: 1g | Sugar: 31g | Vitamin A: 306IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 1mg