Ingredients:
Advertisement
For the cake batter:
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup unsalted butter, melted
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1 cup fresh blueberries
For the lemon pudding layer:
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup fresh lemon juice
1 cup boiling water
Directions:
Prepare the batter: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, melted butter, lemon zest, and vanilla extract, and stir until smooth. Fold in the fresh blueberries and pour the batter into the prepared baking dish.
Advertisement
Make the pudding layer: In a small bowl, whisk together the sugar and cornstarch. Sprinkle this mixture evenly over the cake batter. In a separate bowl or measuring cup, combine the fresh lemon juice and boiling water. Carefully pour this liquid over the batter (do not stir).
Bake the cake: Place the baking dish in the oven and bake for 35-40 minutes, or until the top is golden and the cake has risen above the pudding layer. The pudding will settle at the bottom as the cake bakes.
Cool and serve: Let the cake cool for 10-15 minutes to allow the pudding to thicken slightly. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat.
Prep Time: 15 minutes | Bake Time: 35-40 minutes | Total Time: 50-55 minutes | Kcal: 220 kcal per serving | Servings: 6-8
Advertisement
Leave a Comment