Baked Lemon Pudding with Blueberry Jam

Updated: Feb 3, 2025

Recipe Overview

A vibrant, creamy baked dessert featuring bright lemon zest and juice, layered with sweet blueberry jam. The tender, lightly tangy pudding pairs beautifully with a dusting of powdered sugar, perfect for gatherings or cozy evenings.

Time Requirements

  • Total Time: 1 hour 20 minutes

  • Prep Time: 20 minutes

  • Cook Time: 1 hour

Servings

6–8

Ingredients

(Weights and volume measurements for precision; adjust as needed)

  • 2 tablespoons (28g) unsalted butter, softened to room temperature

  • 1 cup (200g) granulated sugar

  • 2 large lemons, zested (about 2 tbsp zest) and juiced (about ½ cup/120ml juice)

  • ½ teaspoon fine sea salt

  • 3 large eggs, separated (yolks and whites in separate bowls)

  • ¼ cup (31g) all-purpose flour

  • 1 cup (236ml) whole milk, at room temperature

  • ⅓ cup (≈120g) seedless blueberry jam (or homemade jam)

  • Powdered sugar, for dusting

Preparation Instructions

Step 1: Preheat and Prep the Dish

Preheat the oven to 350°F (175°C) with a rack in the center. Grease a 9-inch (23cm) glass pie dish or shallow gratin dish (or use parchment paper for easy removal, though the original recipe works without it).

Step 2: Cream Butter, Sugar, Zest, and Salt

In a large bowl, combine softened butter, sugar, lemon zest, and salt. Use a wooden spoon or electric mixer on low speed to mash and cream until light and fluffy, about 2–3 minutes.

Add egg yolks one at a time, whisking vigorously after each addition until fully incorporated. Gradually whisk in flour, then pour in lemon juice and milk, stirring until smooth (avoid overmixing to keep the batter tender).

Step 3: Prepare Egg Whites and Fold

In a clean, dry bowl, beat egg whites with a pinch of cream of tartar (optional, for stability) using an electric mixer on medium speed until soft peaks form. Increase to high speed and beat until stiff, glossy peaks stand upright when the beater is lifted (about 2–3 minutes).

Gently fold the egg whites into the batter in three batches with a rubber spatula, preserving airiness by folding, not stirring.

Step 4: Assemble and Bake

Pour the batter into the prepared dish, spreading evenly. Using a small spoon, dollop blueberry jam in small mounds (≈1 tbsp each) across the surface. Gently swirl a toothpick through the jam to create marbled patterns (optional for decoration).

Bake for 30–35 minutes, or until the top is golden brown and the center jiggles slightly (a slight wiggle is acceptable; the pudding firms as it cools). For a deeper 9-inch glass dish, extend baking time to 35–40 minutes.

Step 5: Cool and Serve

Let the pudding cool for 10 minutes on a wire rack. Serve warm or at room temperature, dusted with powdered sugar for elegance.

Reader Reviews & Variations

  • Sweetness Adjustment:

“First attempt: very lemony but too sweet. Second try: reduced sugar by 10% (180g) to balance structure and tartness. The pudding held its shape and tasted perfectly zesty!” — A happy home baker.

  • Gluten-Free Hack:

Substitute all-purpose flour with ¼ cup almond flour (add 1–2 tbsp cornstarch for structure if using almond flour).

  • Fresh Fruit Twists:

  • Raspberry Swap: Mash 1 cup fresh raspberries with 1 tbsp sugar and 1 tsp lemon juice; dollop on top before baking.

  • Blueberry Compote: Simmer 1 cup fresh blueberries with 1 tbsp sugar and 1 tsp lemon juice until soft; cool and spread on top.

  • Troubleshooting:

“Followed directions but got a runny mess. Add 1–2 tbsp extra flour or 1 egg yolk to stabilize the batter.” — From a home cook.

Final Tips

  • For a more tart profile, reduce sugar by 15–20% and increase lemon zest to 3 tbsp.

  • Fresh berries (strawberries, blackberries) or a swirl of lemon curd add extra brightness.

  • Serve with a scoop of vanilla bean ice cream for an indulgent finale.

A hit at home—try it and let us know your tweaks! 🍋🍓