Blackberry Lemon Pudding Cake
Indulge in the perfect harmony of sweet and tangy flavors with this dreamy Blackberry Lemon Pudding Cake. This unique dessert combines a fluffy, golden cake layer with a luscious, saucy pudding base, created by a magical pour of hot water before baking. Bursting with the freshness of juicy blackberries and vibrant lemon, this easy-to-make recipe is ideal for impressing guests or treating yourself to a gourmet delight. With just 20 minutes of prep time, this dessert effortlessly transforms simple pantry staples into a show-stopping creation. Serve it warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an irresistible finish! Perfect for spring and summer gatherings, this blackberry lemon dessert will quickly become a new favorite.
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Recipe Information
Ingredients
- 2 cups fresh blackberries
- 1 cup granulated sugar
- 4 tablespoons unsalted butter
- 2 whole large eggs
- 0.75 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
- 0.25 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 0.75 cup hot water
- 2 tablespoons powdered sugar (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square or round baking dish.
In a medium bowl, toss the fresh blackberries with 2 tablespoons of granulated sugar. Spread the sugared blackberries evenly across the bottom of the prepared baking dish.
In a large bowl, cream the unsalted butter and the remaining granulated sugar (just under 1 cup) together until light and fluffy, about 2-3 minutes. Use an electric mixer if available.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients.
Stir in the lemon juice, lemon zest, and vanilla extract until fully incorporated.
Pour the batter over the sugared blackberries in the baking dish, spreading it out evenly with a spatula.
Carefully pour the hot water over the batter. Do not stir – this step creates the pudding-like layer during baking.
Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and set but the bottom layer is still saucy.
Remove the cake from the oven and let it cool for at least 10 minutes before serving.
Dust with powdered sugar, if desired, and serve warm. Enjoy on its own or with a scoop of vanilla ice cream!
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 327.8 g | 119% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 237.3 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 354 mg | 27% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
