Blackberry Lemon Pudding Cake

There’s something truly magical about a dessert that combines the bright flavors of lemon with the juicy sweetness of fresh blackberries. The Blackberry Lemon Pudding Cake is a delightful treat that is perfect for any occasion, whether you’re hosting a summer barbecue or simply indulging in a sweet craving at home. This cake has a wonderfully light and airy texture that contrasts beautifully with its rich pudding-like bottom layer. It’s a simple yet sophisticated dessert that is sure to impress your family and friends.

Why This Recipe Works

This recipe for Blackberry Lemon Pudding Cake stands out because of its unique layering technique. As the cake bakes, a beautiful transformation occurs: the batter separates, resulting in a fluffy cake on top and a luscious pudding beneath. The acidity of the buttermilk and the citrusy brightness of the lemon juice help to create a tender crumb, while the blackberries add bursts of flavor and color throughout. The combination of flavors and textures makes this dessert a quintessential summer treat.

What Goes Into Blackberry Lemon Pudding Cake

• 1 cup all-purpose flour – Provides the structure for the cake.
• 1 cup granulated white sugar – Sweetens the cake and balances the tartness of the lemon and blackberries.
• 1 teaspoon salt – Enhances the overall flavor.
• 1 teaspoon ground nutmeg – Adds a warm, aromatic spice that complements the other flavors.
• 1 cup low-fat buttermilk – Contributes moisture and a slight tang.
• 1 teaspoon grated lemon zest – Infuses the cake with fresh lemon flavor.
• 1/2 cup freshly squeezed lemon juice – Brightens the cake and creates that signature lemony taste.
• 2 tablespoons butter, melted – Adds richness and depth of flavor.
• 2 large egg yolks – Helps to bind the ingredients and add richness.
• 2 large egg whites – Whipped to create volume and lightness in the cake.
• 1/4 cup granulated white sugar (for egg whites) – Stabilizes the whipped egg whites.
• 1 cup fresh blackberries – Provides natural sweetness and a burst of flavor.
• 1/2 teaspoon powdered sugar – For dusting on top, adding a touch of elegance.

What You’ll Need (Gear)

• Mixing bowls – For combining ingredients.
• Whisk – To beat the egg whites and mix the batter.
• Measuring cups and spoons – For accurate ingredient measurements.
• 9-inch round cake pan – To bake the pudding cake.
• Rubber spatula – For folding in the whipped egg whites gently.
• Oven mitts – To safely handle the hot cake.
• Cooling rack – For cooling the cake once it’s out of the oven.

Stepwise Method: Blackberry Lemon Pudding Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly.

Step 2: Prepare the Cake Pan

Grease a 9-inch round cake pan and set it aside. You can use butter or a non-stick spray for this.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and ground nutmeg until well combined.

Step 4: Mix Wet Ingredients

In a separate bowl, whisk together the buttermilk, grated lemon zest, freshly squeezed lemon juice, melted butter, and egg yolks until smooth.

Step 5: Combine Wet and Dry Mixtures

Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 6: Whip Egg Whites

In a clean bowl, beat the egg whites until foamy. Gradually add the remaining granulated sugar, continuing to beat until stiff peaks form.

Step 7: Fold in the Egg Whites

Gently fold the whipped egg whites into the batter using a rubber spatula. This will help create a light and airy texture in the cake.

Step 8: Add Blackberries

Fold in the fresh blackberries gently, being careful not to break them up too much.

Step 9: Pour Batter Into Pan

Pour the batter into the prepared cake pan, spreading it evenly.

Step 10: Bake

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 11: Cool

Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, invert it onto a cooling rack to cool completely.

Step 12: Serve

Once cooled, dust the top with powdered sugar and serve your Blackberry Lemon Pudding Cake warm or at room temperature. Enjoy the delightful combination of flavors!

Budget & Availability Swaps

• All-purpose flour – Can be substituted with gluten-free flour blend for a gluten-free option.
• Granulated sugar – Coconut sugar can be used for a more natural sweetener.
• Low-fat buttermilk – Regular milk with a tablespoon of vinegar or lemon juice can be used as a substitute.
• Fresh blackberries – Any seasonal berry, like blueberries or raspberries, works well in this recipe.

Notes from the Test Kitchen

• Make sure to fold the egg whites gently to maintain the airy texture of the cake.
• Using room temperature ingredients helps the batter mix more easily.
• This cake is best enjoyed fresh but can be stored for a couple of days in the refrigerator.
• Feel free to experiment with different fruits based on what you have available.

Storing, Freezing & Reheating

Store any leftover Blackberry Lemon Pudding Cake in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, wrap individual slices in plastic wrap and then place them in a freezer-safe bag. To reheat, simply thaw in the refrigerator overnight and warm it in the microwave for a few seconds before serving.

Ask the Chef

Can I use frozen blackberries instead of fresh?

Yes, you can use frozen blackberries, but be sure to thaw and drain them first to avoid excess moisture in the cake.

What if I don’t have buttermilk?

You can easily make a buttermilk substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for about 5 minutes.

Can I make this cake ahead of time?

Yes, you can prepare the batter a few hours in advance and bake it just before serving for the best texture. However, it can also be made the day before and stored in the refrigerator.

How can I make this cake more lemony?

To enhance the lemon flavor, you can increase the amount of lemon juice and zest. Just be cautious not to alter the liquid-to-dry ingredient ratio too much.

One Pan, More Ideas

• Lemon Blueberry Cake – A vibrant cake bursting with flavor.
• Simple Lemon Cake – A classic, moist lemon cake that’s perfect for any occasion.
• Vegan Lemon Cake – A deliciously simple vegan option for lemon lovers.
• Zucchini Lemon Bread – A moist and flavorful bread with a hint of lemon.

Ready to Cook?

Now that you have the complete guide to creating your own Blackberry Lemon Pudding Cake, it’s time to gather your ingredients and get started! The delightful combination of tart lemon and sweet blackberries will surely make this dessert a favorite in your home. Whether you enjoy it on a sunny afternoon or serve it at a gathering with friends, this cake is bound to bring smiles and satisfaction. Happy baking!