Easy Blackberry Lemon Pudding
This post contains affiliate links. Please read my disclosures.
This self-saucing Blackberry Lemon Pudding is such a great dessert, being both sweet and tart. It's cakey on the top with an ooey gooey blackberry lemon sauce puddled beneath. Made with gluten-free flour.
Jump to:
This Blackberry Pudding with Lemon is the dessert of late summer. With the summer heat chastening it might just be safe enough to turn your oven on again and if you do then you must make this delicious dessert which makes the most of the fresh berries of the season.
This gluten-free sponge uses a simple mix of a plain gluten-free flour blend (I use Doves Farm Gluten-Free Plain White Flour which is xanthan gum free) and almond flour (ground almonds), leavened only with whisked egg whites. Lemon juice is added to the finished batter which gives the result of the batter separating during the bake so a soft cakey sponge gives way to a sweet lemon blackberry sauce puddled beneath.
It's so easy to make and gorgeous served with a cooling dollop of freshly whipped cream.
Why You'll Love This Easy Blackberry Pudding With Lemon
- Perfect way to use fresh blackberries.
- The tartness of the ripe blackberries and lemon is the perfect bedding for this sweet soft sponge.
- Can be made with any gluten-free flour (or all-purpose wheat flour) as the almond flour (ground almonds) give the sponge a delicious moist and fluffy texture.
- Little effort involved and perfect for making on a Sunday afternoon after a lazy forage in your local blackberry bushes.
- Great for a dinner party but also after a cosy family Sunday lunch.
Ingredients Needed
Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.
Butter. Unsalted butter is the best choice here. Make sure it is at room temperature.
Caster sugar. It’s a fine white baking sugar. If you can only get hold of granulated sugar you can grind more finely in the food processor before you use it in the recipe.
Lemons. Make sure they are unwaxed and organic (if you can) otherwise you need to scrub off the wax.
Gluten-free flour. This recipe can be made with your favourite brand of gluten-free flour. I also particularly recommend my Homemade Gluten-Free Flour Mix which gives great results. (You could also use regular all-purpose flour if being gluten-free isn't an issue for you).
Almond flour (ground almonds). This recipe can be made with finely ground almond meal too. The almonds add stability and moistness to the cake. Nut allergy? If you are allergic then use my Homemade Flour Blend for the whole amount of the ground almonds + the flour – but not any other gluten-free flour, my mix is specifically developed as a stable blend which doesn’t need xanthan gum.
Milk. Use whole milk or a plant based milk if you are making dairy-free.
Blackberries. You can use fresh or frozen. You could substitute for raspberries or loganberries.
How To Make Easy Blackberry Lemon Pudding
For full recipe instructions go to the recipe card at the end of this post.
- Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F.
- Whisk egg whites in a medium bowl until soft peaks form. Set aside.
- In a large mixing bowl, beat together the butter, sugar, and lemon zest until light and creamy.
- Add egg yolks one at a time.
- In a separate bowl, whisk together flour and almonds, then stir into the mixture.
- Stir in milk and lemon juice; the batter may look slightly curdled.
- Fold in the whipped egg whites until fully incorporated.
- Gently stir in blackberries.
- Pour the batter into a 1-liter ovenproof baking dish.
- Bake for 50 minutes. Check after 35-40 minutes to ensure the surface isn't browning too much. If it is, tent with foil.
- Remove from oven and let it rest for 10-15 minutes.
- Sprinkle with caster sugar and serve with whipped double cream or vanilla ice cream.
Expert Tips
Room Temperature Ingredients. Ensure that all the ingredients including the eggs and butter are at room temperature. This helps in achieving a smoother batter, even mixing and helps them to emulsify together so the cake isn’t greasy.
Measure Ingredients Accurately. Use precise measurements for all ingredients, this is especially the case when working with gluten-free flours. And I urge you to use digital scales, any slight variation in measurements can alter the desired texture and consistency.
More Blackberry Recipes You'll Love
- Blackberry Ripple Ice Cream
- Blackberry Hazelnut Cheesecake Oat Bars
- Blackberry Hoisin Sauce
- Seedless Wild Blackberry Lime Jam
✨Have you tried this Blackberry Lemon Pudding? If you liked it, please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
Enter your email below to get this recipe sent to your inbox plus get new recipes, baking tips, and updates.
Easy Blackberry Lemon Pudding
Ingredients
- 3 eggs - medium, separated
- 75 g unsalted butter - room temperature
- 190 g caster sugar + 1 tablespoon for sprinkling
- 3 lemons - juice and zest
- 40 g gluten-free all-purpose flour - *see notes
- 40 g almond flour - ground almonds
- 200 g whole milk
- 200 g blackberries
Instructions
- Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F.
- First whisk the egg whites until they have reached soft peaks. Scrape the egg whites out of the mixer or the bowl and set aside.
- Don’t worry about cleaning the mixing bowl and into it add the butter, sugar and lemon zest then beat until light and creamy.
- Add the egg yolks one at time.
- Whisk together the flour and almonds then beat into the mixture as well.
- Stir in the milk and lemon juice, the batter may look a little curdled but don’t worry about it.
- Then fold in the egg whites into the lemon batter until completely incorporated and finally stir in the blackberries.
- Pour the batter into a 1 litre ovenproof pudding dish and bake for 50 minutes. Check after about 35-40 minutes to make sure the surface isn’t browning too much, if it is place a tent of foil over the top.
- Remove from the oven, leave for 10-15 minutes to rest then sprinkle with caster sugar and serve with whipped double cream.
Notes
Ingredient measurements
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
Hi looking to make this delicious sounding pudding but would need to make it a day in advance is this possible? Sue
Yes you can. You would store it in the fridge overnight and it would become a little more set. However, you can re-heat in the oven for 20-30 minutes and it will be lovely.
Made this loads of times and it even works with normal plain flour. Everyone loves it.
That's great to hear - thank you for your lovely feedback!
Can I substitute whole milk with dairy free alternatives such as soya milk, almond milk, etc
Hi Faith, yes you can substitute the whole milk with a dairy-free alternative.