july 20, 2021
Julia Child introduced us to clafoutis, the fruit dessert that is both cakelike and soft as pudding. The easy method to this dessert lends itself to employing all manner of seasonal fruits.Like stone fruits in Nectarine Almond Cake. Blueberries are plump and sweet this summer, so let’s get to baking.This Blueberry Lemon Pudding Cake looks homey and old fashioned. It tastes current especially when we’ve all been encouraged to tap into the antioxidant power of berries. Yes, that’s right, this dessert is a health aid—at least that’s what I tell myself. Moreover, July is National Blueberry Month.
Blueberries and lemon make amiable partners. A light lemon glaze atop a moist cheesecake filled blueberry bundt cake? Yes, please. One major difference between today’s recipe and that of clafoutis is the admonition to enjoy the clafoutis warm from the oven. Never a fan of warm cake or pie, I opt for chilling this sweet treat for maximum pleasure. However, your desires should dictate the serving.
Another difference between my pudding cake recipe and most others is there’s no need for a mixer to whip the egg whites. The eggs are not separated and as a result there is less fluff and more stuff. Nevertheless, a creamy pudding layer does indeed form on the bottom and the top is soft and cakelike. The berries float to the top where you can see them.
This is an easy summer dessert, not too sweet and not too heavy. Ice cream and whipped cream would be heavenly served alongside, but I prefer a dollop of tangy greek yogurt.
Blueberry Lemon Pudding Cake
recipe by Michele Humlan, The Good Eats Company
makes 6-8 servings
1 cup sugar
pinch of fine sea salt
½ cup all purpose gluten free flour – I like King Arthur or Bob’s Red Mill*
zest of one large lemon
⅓ cup fresh lemon juice
4 large eggs, room temperature
1 ½ cups whole milk
one pint blueberries
optional : powdered sugar for serving
*regular all purpose wheat flour works well, too
- Preheat oven to 350 degrees.
- Grease heavy two quart baking dish with cooking spray.
- In large mixing bowl, whisk sugar, salt and flour with lemon zest.
- Add lemon juice, then eggs one at a time, whisking well after each addition.
- Gradually whisk in milk.
- Pour in blueberries and use spatula to transfer mixture to baking dish.
- Bake for about 30-45 minutes (depends on depth of baking dish) or until edges are set and center still jiggles a little – pudding cake will continue to cook some after removal from oven.
- Cool to room temperature and chill completely at least 6 hours.
- Prior to serving, dust with powdered sugar to hide cracks if desired.