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Blueberry Pudding with Lemon Cream Sauce

Rated as 4.86 out of 5 Stars

"'THIS IS my favorite part of my favorite meal! The 'pudding' really bakes up as a cake, but the delicious lemon sauce crowning each piece has a pudding-like consistency. This dessert is so good I can't resist making it several times during blueberry season...but my family has never complained about having it too often.'"
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1 h 20 m servings
Original recipe yields 9 servings


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  1. In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.


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I have made this a few times now- both times with raspberries, and it's a family favourite now. Thanks.

I made this exactly as written. Loved it. I will cut down on the cinnamon next time. We loved the lemon cream sauce and I will double the amount next time I make it.

The cake was delicious! I made a half batch and baked it in a glass baking dish for 25 minutes. I thought the sauce was just okay. However, I used fat free half and half which ended up turning...

I made this for dessert after a girls night out, everyone asked for the recipe. It turned out really well and definitely will be making again very soon!

This recipe was a real hit with my dinner quests--they wanted the recipe. I am making it again today and will try adding a little lemon zest to the sauce. Thank you.