Blueberry Lemon Pudding Cakes

Adapted from Gourmet, July 2005

I upped the lemon juice in these, and added a little zest as well. I love the tart lemony brightness against the blueberries and the cake. Also, if you’d rather bake this in one pan, any kind of roughly 9×9 pan should work just fine.



1/3 cup plus 1/2 cup sugar
1/4 cup water
zest and juice of 1 lemon
1 teaspoon cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla




Preheat the oven to 375 degrees F, and butter 6 ramekins (3/4 cup or 1 cup volume.)

Stir together 1/3 cup sugar with the lemon juice, lemon zest, water and cornstarch in a saucepan. Stir in the blueberries, then bring to a simmer. Simmer for 3 minutes, stirring occasionally, then remove the blueberries from the heat.

In a bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, whisk together the egg, milk, melted butter, and vanilla. Add the flour mixture and mix until just combined.

Spoon the batter into the prepared ramekins, dividing evenly. Pour the blueberry mixture over the batter in each ramekin, again, dividing evenly. The blueberries will sink down a bit. Bake about 25 minutes, until a tester inserted into the middle of one of the cakes comes out clean. Remove and cool on a rack. Serve at room temperature, or chilled.

Makes 6.