Lemon Blueberry Pudding Cake. This Lemon-Blueberry Pound Cake is the perfect way to celebrate—whip one up for brunch or dessert. We're in LOVE with this spring-y pound cake. The sweet and buttery cake pairs beautifully with its tart glaze.
I was very happy about that. My low carb lemon blueberry pound cake recipe came out perfect after the first try! I'm definitely going to be making this one again. 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
- It's 1/4 c of oats.
- It's 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.
- Prepare 2 tbsp of lemon juice.
- You need 1/2 tsp of vanilla.
- You need 1/4 c of blueberries.
It's perfect for a holiday brunch or gathering with. Blueberry Pudding Cake - A luscious, warm blueberry sauce is hidden under a perfectly sweet lemon almond cake. You'll want to serve this Blueberry Pudding Cake right out of the oven so that the blueberry sauce is still hot and steamy - and the next time we make this, we're thinking it would. Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored.
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.
Blueberry and Lemon are the perfect summer match for a refreshing cake. The batter litterally melt in your mouth and the blueberries make the cake so moist! 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!
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