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Easy Blackberry Lemon Pudding Cake Recipe with Self-Saucing Magic Perfect for Summer

blackberry lemon pudding cake - featured image

A quick and easy pudding cake combining tart lemon and juicy blackberries with a self-saucing magic that creates a luscious syrup beneath a tender cake layer. Perfect for summer and minimal fuss.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¾ cup (150g) granulated sugar
  • ¼ tsp salt
  • 1 cup (240ml) milk, whole or 2%
  • 4 tbsp (60g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tbsp fresh lemon zest (from 1 lemon)
  • ½ cup (120ml) fresh lemon juice
  • 2 cups (about 250g) blackberries, fresh or frozen
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt.
  3. In a separate bowl, combine the milk, melted butter, egg, lemon zest, and lemon juice. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined; the batter will be slightly runny.
  5. Grease an 8×8-inch (20×20 cm) baking dish with butter and pour in the batter.
  6. Scatter the blackberries evenly over the batter without pressing them down.
  7. Bake for 40-45 minutes until the top is golden and springs back lightly when touched, and the sauce bubbles underneath.
  8. Cool for 10 minutes before serving. Dust with powdered sugar if desired.

Notes

Do not overmix the batter; a few lumps are fine. Use fresh lemon juice for best flavor. Let the cake rest after baking to thicken the sauce. Frozen blackberries can be used and often create a saucier layer. If the cake browns too fast, tent with foil halfway through baking. For gluten-free or dairy-free versions, substitute ingredients as suggested.

Nutrition

Keywords: blackberry pudding cake, lemon pudding cake, self-saucing pudding cake, summer dessert, easy berry dessert, quick pudding cake