Dessert

Blueberry-Lemon Pudding Cake

with Maple Mascarpone

55 MIN

$18.99 6 Servings

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From the Test Kitchen

To make this irresistible dessert, you'll top a lemony batter with fresh blueberries—first coated in powdered sugar and flour—before pouring hot water over the top and baking until the blueberries are gooey and pudding-like and the cake is golden brown.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

330 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Blueberries
1 Lemon
1 cup All-Purpose Flour
2 oz Salted Butter
½ cup Sugar
2 tsps Baking Powder
¼ cup Cream
2 tsps Vanilla Powder
¼ cup Powdered Sugar
2 Tbsps Mascarpone Cheese
2 Tbsps Maple Syrup

step-by-step

instructions

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. Add the blueberries, powdered sugar, and 1/4 cup of the flour; toss to thoroughly coat.

2 Make the batter

Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the lemon zest, cream (shaking the packet before opening), and 1 tablespoon of water. Whisk to thoroughly combine. In a separate bowl, combine the vanilla powder, granulated sugar, baking powder, remaining flour, and a pinch of salt. Add the dry ingredients to the bowl of wet ingredients. Using a spatula, mix until just combined.

3 Assemble & bake the cake

If you prefer to use the microwave to boil water, measure 2 cups of water into a microwave-safe container; microwave on high until boiling. If you prefer to use the stove, fill a pot with 2 cups of water; cover and heat to boiling on high. Lightly grease an 8-inch square baking dish. Transfer the batter to the baking dish and spread into an even layer (it will be thin). Evenly top with the blueberry mixture (including any liquid) and press down on the blueberries slightly. Carefully measure out 1 1/4 cups of the boiling water (you will have extra) and pour on top of the mixture. Bake, rotating the baking dish halfway through, 25 to 27 minutes, or until the cake is golden brown and the blueberry mixture is bubbling and pudding-like. Remove from the oven and let stand at least 5 minutes before serving, but make sure to serve while still warm.