Lemon Blueberry Pudding Cake. If you love the combo of lemon and blueberries, you're sure to enjoy this cake! It is slightly tart, not too sweet with a light, moist texture for a pound cake. If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.

It's worth turning your oven on for, even on a hot summer day. Lemon Blueberry Pudding Cake…a layer of warm saucy blueberries topped with a lemon flavored cake that is very moist and tender. I wish this would have lasted longer but it didn't, it was gone in a flash. You can have Lemon Blueberry Pudding Cake using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Lemon Blueberry Pudding Cake

Prepare 1/4 c of oats.
You need 1 tbsp of tapioca starch.
Prepare 1/4 tsp of baking powder.
It's of 1/4 c almond milk.
You need 1 of egg.
You need 2 tbsp of lemon juice.
Prepare 1/2 tsp of vanilla.
It's 1/4 c of blueberries.

This was an interesting recipe to me because… one, I've never made a pudding cake before. Ricotta cheese in a pound cake? Sweet and lemony, with a delicate crumb, this cake tastes like summer. This Lemon Blueberry Cake Recipe is moist, decadent and the perfect combination of sweet blueberries and tart citrus flavor!!

Lemon Blueberry Pudding Cake step by step

Preheat oven 350.
Blend oats into flour. Add all other ingredients except blueberries and blend.
Put blueberries inside ramekin and pour batter over.
Bake 20-25 minutes until center is set.

This blueberry lemon pound cake recipe is not difficult to make, especially for experienced bakers. The key to it, like with all cake baking, is to be patient when making. A Lemon Sponge Pudding is a self-saucing pudding cake that separates into two layers as it bakes. The top layer is a light and airy sponge cake and underneath the cake is a deliciously tangy lemon sauce. Pair a slice of this moist cake with a scoop of vanilla ice cream.