Description
This sugar free lemon blueberry pudding cake from scratch is soft, moist, and layered with bright lemon flavor and juicy blueberries. It’s a clean, guilt-free dessert that forms a creamy pudding-like base beneath a light sponge top. Perfect for healthy indulgence without refined sugar.
Ingredients
1 cup almond flour or whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon zest
2 large eggs
1/2 cup monk fruit sweetener (granulated blend)
2 tablespoons fresh lemon juice
1/2 cup homemade buttermilk (or store-bought)
1 teaspoon vanilla extract
1/4 cup melted unsalted butter
1 cup fresh blueberries (plus 1 tablespoon almond flour for dusting)
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line with parchment.
2. Mix dry ingredients: In a medium bowl, whisk almond flour, baking powder, baking soda, salt, and lemon zest.
3. Mix wet ingredients: In a large bowl, whisk eggs and monk fruit until frothy. Add lemon juice, buttermilk, vanilla, and melted butter.
4. Combine mixtures: Slowly fold dry ingredients into wet until just combined. Do not overmix.
5. Add blueberries: Dust blueberries with almond flour and fold gently into batter.
6. Bake: Pour batter into prepared dish. Bake for 30–35 minutes or until the top is golden and the center slightly jiggles.
7. Cool & serve: Let the cake rest for 15–20 minutes. Serve warm or at room temperature.
Notes
Use fresh lemon zest for a brighter citrus flavor
You can swap almond flour with gluten-free all-purpose flour
Letting the cake cool is key to forming the pudding layer
Store leftovers in the fridge up to 3 days, or freeze individual portions
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 135mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg