Baked Blueberry Lemon And Almond Pudding Recipes

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BAKED BLUEBERRY PUDDING



Baked Blueberry Pudding image

This is a good blueberry pudding cake with lemon sauce.- I got this recipe from my friend Rosalie over 40 years ago- still a favorite around here!

Provided by Pat Duran

Categories     Fruit Desserts

Time 1h20m

Number Of Ingredients 20

CAKE:
1/2 c margarine
1 c granulated sugar
1 large egg
2 c sifted flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 tsp cloves
1 1/4 c applesauce
1 1/2 c blueberries-frozen or 1 lb. can drained
LEMON SAUCE:
3/4 c granulated sugar
2 Tbsp cornstarch
1/4 tsp salt
2 c water
1 large egg, slightly beaten
1 tsp grated lemon peel
3 Tbsp lemon juice

Steps:

  • 1. Cake: Cream margarine and sugar; beat in egg. Add dry ingredients alternately with applesauce, beating till blended.
  • 2. Fold in blueberries. Pour into a 6 cup greased and floured mold, or 9x13-inch baking dish. Bake at 350 for about 1 hour and 10 minutes.
  • 3. Test near center with toothpick for doneness. Decorate with lemon sauce and candied fruit if desired.
  • 4. Lemon Sauce: Mix sugar, cornstarch and salt. Slowly stir in water and slightly beaten egg.
  • 5. Cook and stir till mixture thickens. Remove from heat; stir in lemon peel and lemon juice.
  • 6. Serve warm over warm cake.

BAKED LEMON PUDDING



Baked Lemon Pudding image

"THE TART TASTE of lemon brings the perfect finish to this meal. It was always a treat when Mother made this dessert."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 7

2 large eggs, separated
1 cup sugar
3 tablespoons all-purpose flour
3/4 cup milk
1/4 cup lemon juice
1 tablespoon butter, melted
2 teaspoons grated lemon zest

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, combine sugar and flour. Stir in the milk, lemon juice, butter and lemon zest. Beat egg yolks; add to the lemon mixture. In a small bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into lemon mixture. , Pour into a greased 1-qt. baking dish. Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 310 calories, Fat 7g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 84mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.

BLUEBERRY, ALMOND AND LEMON CAKE



Blueberry, Almond and Lemon Cake image

A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.

Provided by Yotam Ottolenghi

Categories     brunch, snack, cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

1/2 cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan
1 scant cup/190 grams granulated or superfine sugar (caster sugar)
1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)
1 teaspoon vanilla extract (vanilla essence)
3 large eggs, beaten
2/3 cup/90 grams all-purpose flour (plain flour), sifted
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup/110 grams almond flour (ground almonds)
1 1/2 cups/200 grams fresh blueberries
2/3 cup/70 grams confectioners' sugar (icing sugar)

Steps:

  • Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
  • Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
  • In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
  • Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
  • When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 36 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 125 milligrams, Sugar 35 grams, TransFat 1 gram

BLUEBERRY PUDDING CAKE



Blueberry Pudding Cake image

My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 13

2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup 2% milk
3 tablespoons butter, melted
TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Whipped cream, optional

Steps:

  • Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.

Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

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