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Blueberry Lemon Pudding Cake is a delicious warm blueberry dessert bursting with fresh blueberries.

Blueberry Lemon Pudding Cake

Course Dessert, Desserts
Cuisine American
Keyword Blueberries, Blueberry Dessert Recipes, Blueberry Pudding Cake, Pudding Cake with Blueberries
Prep Time 20 minutes
Cook Time 50 minutes
Author Terri


For The Blueberry Filling

  • 4 cups fresh blueberries
  • 1/4 cup lemon juice
  • 1 Tbsp lemon zest

For The Cake Layer

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 3 Tbsp butter, melted
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup whole milk
  • 2 Tbsp cornstarch
  • 1/4 cup sugar
  • 1 cup boiling water


  1. Preheat oven to 350° and spray an 11 x 7 or a 2.5 quart baking dish with a non stick spray. Set aside.

  2. In a small bowl, add blueberries and top with lemon juice and zest. Stir and add to baking dish.

  3. In a medium bowl, add flour, sugar, baking powder, butter, vanilla, cinnamon, salt, and milk. Mix well.

  4. Spread on top of blueberries.
  5. Boil 1 cup of water and then add corn starch and sugar to water. Stir vigorously until dissolved.

  6. Gently pour over berries and mixture.
  7. Bake for 50-60 minutes or until browned.

  8. Top with vanilla ice cream, optional.

Recipe Notes

Recipe adapted from The Southern Lady Cooks