Baked Lemon Pudding With Blueberry Jam

This baked lemon pudding with blueberry jam is pure spoonable sunshine: bright, tangy, soft, and cozy all at once. It has a lightly golden, almost soufflé-like top that gives way to a warm, silky lemon custard and pockets of sweet blueberry jam in every bite. It tastes like a lemon bar and a pudding cake had a baby, with the blueberry jam adding juicy pops of fruit that make each spoonful feel special.

This dessert sits firmly in the “comfort food but still elegant” category. It is impressive enough for a dinner party, but simple enough for a weeknight dessert when you are craving something sweet that does not feel heavy. The baked lemon pudding feels airy and light when warm, and turns creamier and more pudding-like as it cools, so you can serve it at whatever temperature matches your mood.

The flavor is all about balance: tart lemon, just enough sweetness, and the deep berry notes from the blueberry jam. As it bakes, the lemon batter separates into a soft cake layer on top and a velvety pudding layer underneath, while the jam melts into pockets of berry goodness. A dusting of powdered sugar or a dollop of whipped cream turns it into a restaurant-worthy dessert with almost zero stress.

This is the kind of recipe that becomes a “house favorite” because it uses basic ingredients, comes together with about 10 minutes of prep, and never fails to impress. Let’s get started and bake a pan of baked lemon pudding with blueberry jam that will have everyone going back for seconds.

What this recipe is

Before diving into the details, here is how this dish breaks down for SEO and content planning:

• Dish type: Baked dessert / pudding cake
• Main ingredients: Lemons, eggs, sugar, milk, butter, flour, blueberry jam
• Cuisine: American-style dessert with classic pudding cake vibes
• Cooking method: Baked in the oven in a single dish
• Emotional tone: Cozy, bright, comforting, nostalgic, yet a little elegant

Why you’ll love this recipe

If you love cozy, pudding-style desserts with bright citrus flavor and a fun fruity twist, this baked lemon pudding with blueberry jam will quickly become a go-to.

• It is true comfort food in a spoon. Warm lemon pudding with jammy blueberry swirls feels like a hug in a bowl yet still tastes fresh and bright.
• The prep is quick and easy. You only need about 10 minutes of hands-on time to mix the batter and swirl in the jam, then the oven does the rest.
• The texture is magic. The batter bakes into two layers: a light, tender cake on top and a silky lemon pudding underneath, with pockets of melted blueberry jam.
• It is a flexible dessert. Serve it warm and airy, or chilled and more custard-like, depending on what you love.
• Perfect for lemon dessert lovers. If you love creamy lemon recipes and berry desserts, this is the best of both worlds in one easy baking dish.
• It feels special but uses pantry ingredients. Eggs, sugar, milk, butter, flour, lemons, and jarred blueberry jam are all you really need for a dessert that looks restaurant-worthy.

Ingredients

Here is a friendly ingredient list for baked lemon pudding with blueberry jam. Quantities are approximate for a standard 8 inch / 9 inch baking dish, and you can scale up or down as needed.

Ingredient list (approximate)

Ingredient	Approx. Amount	Notes
Unsalted butter, softened	2 tablespoons (28 g)	Adds richness and flavor to the lemon pudding batter
Granulated sugar	3/4 cup (150 g)	Sweetens and balances the tart lemon juice
Fresh lemon zest	From 2 lemons	For bright, aromatic citrus flavor
Fresh lemon juice	1/2 cup (120 ml)	Use freshly squeezed juice for best flavor
Fine salt	1/2 teaspoon	Enhances flavor and balances sweetness
Large eggs, separated	3	Yolks enrich the custard; whites make it light
All-purpose flour	1/4 cup (30–32 g)	Helps create the pudding cake structure
Whole milk	1 cup (240 ml)	Creates a creamy, custardy texture
Blueberry jam	1/3 cup (80–100 g)	Swirled or dotted on top for fruity pockets
Powdered sugar	For dusting	Optional, for a pretty finish and extra sweetness
Whipped cream or ice cream (optional)	As desired	For serving; adds a creamy, indulgent touch

You can use store-bought blueberry jam or a simple homemade jam if you prefer lower sweetness. A smooth jam or preserve that is not overly chunky works best so it can melt into the pudding nicely.

Step-by-step instructions

1. Prepare the baking dish and oven

1. Preheat your oven to 350°F (175°C).
2. Lightly butter or spray an 8 inch square dish, 9 inch round pie dish, or shallow gratin dish.
3. Place the dish on a baking sheet to make it easier to move in and out of the oven.

Tip: Using a glass or ceramic dish helps the pudding bake more gently and makes it easier to see the edges as they turn golden.

2. Mix the lemon base

1. In a medium bowl, combine the softened butter, granulated sugar, lemon zest, and salt.
2. Use a wooden spoon or hand mixer to mash and beat the mixture until it is light, fragrant, and well combined.
3. Add the egg yolks (reserve the whites in a separate bowl) and mix until smooth and creamy.

Tip: Rubbing the lemon zest into the sugar with your fingertips before adding the butter intensifies the lemon aroma and distributes the citrus oils more evenly.

3. Add flour, lemon juice, and milk

1. Sprinkle the flour over the lemon mixture and stir just until incorporated.
2. Pour in the fresh lemon juice and milk, whisking until the batter looks smooth. It will be quite thin and pourable, which is exactly what you want for a pudding-style dessert.

Tip: Make sure the lemon juice and milk are at room temperature or slightly cool, not ice cold, so the batter mixes smoothly without curdling.

4. Whip the egg whites

1. In the clean bowl with your reserved egg whites, use a whisk, handheld mixer, or stand mixer to beat the whites until stiff peaks form.
2. Start on low speed, then gradually increase to medium-high until the whites are glossy and hold their shape on the whisk.

Tip: For best volume, make sure there is no yolk in the whites and the bowl is completely clean and grease-free.

5. Fold egg whites into batter

1. Add about one third of the beaten egg whites to the lemon batter and gently fold to lighten it.
2. Add the remaining egg whites in two more additions, folding carefully with a rubber spatula.
3. Stop folding as soon as you no longer see large streaks of egg white. The mixture should look light and foamy.

Tip: Use gentle, sweeping motions from the bottom of the bowl up and over to keep as much air as possible in the batter for that signature light, souffle-like top.

6. Assemble with blueberry jam

1. Pour the lemon batter into the prepared baking dish, smoothing the top if needed.
2. Stir the blueberry jam in its jar or in a small bowl to loosen it so it is easier to spoon.
3. Use a teaspoon to dollop small spoonfuls of jam evenly across the surface of the batter. You can leave the jam in pockets or drag a knife lightly through for soft swirls.

Tip: Avoid over-swirling. If you mix too much, the jam will disappear into the batter instead of forming those pretty pockets of blueberry you see when you scoop.

7. Bake the lemon pudding

1. Transfer the dish (on its baking sheet) to the center rack of the oven.
2. Bake for about 30–35 minutes, or until the top is puffed, lightly golden, and the edges are set but the center still has a gentle jiggle.
3. If the top is browning too quickly, tent loosely with foil for the last 5–10 minutes.

Tip: The jiggle is a good thing. If you bake until the center is completely firm, you will lose that silky pudding layer underneath.

8. Cool slightly and serve

1. Remove the baked lemon pudding from the oven and let it cool on a wire rack for about 10–15 minutes.
2. Dust with powdered sugar if you like.
3. To serve, use a large spoon to scoop generous portions into bowls, making sure to get both the golden top and the lemon pudding underneath, with some blueberry jam in each scoop.

Tip: For an extra luxurious dessert, add a dollop of softly whipped cream or a small scoop of vanilla ice cream on top of each serving so it melts slightly into the warm pudding.

Tips for success

A few small details make a big difference in a creamy, custardy baked lemon pudding that never fails.

• Use fresh lemons, not bottled juice. Fresh lemon juice and zest give this pudding its bright, clean flavor and aroma.
• Do not skip separating the eggs. Whipped egg whites are what give the top its light, souffle-like texture while the bottom stays soft and pudding-like.
• Fold gently for the best rise. Overmixing can deflate the egg whites and make the dessert denser instead of airy.
• Do not overbake. The center should still wobble slightly when you jiggle the dish; it will continue to set as it cools.
• Let it rest before serving. Ten to fifteen minutes of cooling time helps the pudding layer thicken while keeping everything warm and comforting.
• Choose a good blueberry jam. Use a jam you love eating by the spoonful; a good jam gives you big flavor for almost no extra work.
• Adjust sweetness to taste. If you like your lemon desserts more tart, you can slightly reduce the sugar or use a less sweet jam.

These tips help you get that dreamy, creamy pudding texture and a reliable, easy dessert that is perfect as a weeknight dinner idea or for special occasions.

Variations and substitutions

Once you have the base baked lemon pudding down, it is easy to customize.

• Raspberry or mixed berry pudding: Swap the blueberry jam for raspberry, strawberry, blackberry, or a mixed berry jam for a different fruity twist.
• Lemon-only pudding cake: Omit the jam entirely and bake the lemon pudding plain. Serve with fresh berries or a berry sauce on top.
• Gluten-free version: Use a 1:1 gluten-free all-purpose baking blend in place of the regular flour. Make sure your jam is gluten-free if needed.
• Dairy-flexible: You can use a lactose-free whole milk or a rich, unsweetened plant-based milk (like oat or soy) if you need to avoid regular dairy. Texture may vary slightly but will still be creamy.

Feel free to play with citrus, too. A little lime or orange zest mixed in with the lemon zest can create a lovely, layered citrus flavor.

What to serve with it

This baked lemon pudding with blueberry jam is delicious on its own, but a few simple pairings turn it into a full dessert moment.

• Lightly sweetened whipped cream: Soft peaks of whipped cream make each spoonful even more luscious without weighing it down.
• Vanilla or lemon ice cream: A small scoop melts into the warm pudding and adds a cold, creamy contrast.
• Fresh berries: Scatter fresh blueberries, raspberries, or sliced strawberries over each serving for freshness and color.
• Coffee or tea: Serve with hot coffee, a latte, or a cup of black or herbal tea for a cozy night in or a relaxed brunch dessert.

This dessert is especially lovely after a simple roast chicken or pasta dinner, because it feels indulgent but not heavy.

Storage and reheating

If you have leftovers, baked lemon pudding with blueberry jam stores well with a few small tricks to keep the texture as creamy as possible.

• Refrigeration: Let the pudding cool completely, then cover the baking dish tightly with plastic wrap or transfer portions to airtight containers. Store in the fridge for up to 3 days.
• Freezing: For best texture, this dessert is more suited to refrigeration than freezing, but you can freeze individual portions in airtight containers for up to 1 month if needed. Thaw overnight in the fridge before reheating.
• Reheating in the oven: Warm in a 300°F (150°C) oven, covered, for 10–15 minutes, just until heated through. This helps maintain the contrast between the soft top and creamy pudding layer.
• Reheating in the microwave: Heat individual servings on medium power in short bursts (20–30 seconds at a time) so you do not overcook and dry out the pudding.

The pudding will be a bit firmer when chilled and reheated, but it will still taste delicious and creamy, especially with a spoonful of whipped cream or a scoop of ice cream on top.

Nutrition facts

Exact nutrition varies based on the products used and portion size, but here is an approximate nutrition estimate per serving if the dessert is divided into 6 servings.

Approximate nutrition per serving

Nutrient	Amount (per serving)
Calories	~260–300 kcal
Protein	~5–6 g
Carbohydrates	~38–42 g
Total fat	~9–11 g
Fiber	~1–2 g
Sugar	~30–34 g
Sodium	~180–220 mg

This dessert is not low-carb, but it is lighter than many heavy cream or cheesecake-based desserts. You get a good hit of protein from the eggs and some fiber from the blueberry jam and any added berries. For a slightly lighter version, you can reduce the sugar by a couple of tablespoons and use a lower-sugar jam.

Common mistakes to avoid

A few common pitfalls can prevent this baked lemon pudding from reaching its full, dreamy potential.

• Overbaking the pudding: Baking until fully firm will eliminate the soft pudding layer and make the dessert dry. Remember that a gentle jiggle in the center is good.
• Beating or folding too aggressively: Rough handling of the egg whites deflates the air you worked to incorporate, resulting in a flatter, denser pudding.
• Using bottled lemon juice: Bottled juice often tastes dull or sharp in a way that does not match fresh citrus, so the dessert will not have the same bright flavor.
• Over-swirling the jam: Stirring the jam too much into the batter will cause it to disappear instead of forming distinct pockets of fruity flavor.
• Using very cold ingredients: Very cold milk or lemon juice can cause the batter to look curdled or uneven; room-temperature ingredients blend more smoothly.

Avoiding these mistakes keeps the texture light, creamy, and exactly what you want in a cozy baked pudding dessert.

FAQ

Can I make baked lemon pudding with blueberry jam ahead of time?

Yes, you can bake this dessert earlier in the day or even the day before and store it covered in the fridge. For serving, rewarm it gently in a low oven or take it out of the fridge about 30 minutes before serving so it is not ice cold. The texture will be slightly firmer when chilled, but still creamy and delicious.

Can I use frozen blueberries instead of jam?

You can use frozen blueberries, but they behave differently than jam. If you want to use frozen blueberries, toss them with a little sugar and a teaspoon of cornstarch so they release juice and thicken slightly as they bake. Blueberry jam gives more concentrated flavor and neat pockets of sweetness with less work, which is why it is ideal for this recipe.

How do I make this dessert less sweet?

To make a less sweet baked lemon pudding with blueberry jam, you can reduce the granulated sugar by 2–3 tablespoons and use a lower-sugar or no-added-sugar jam. You can also skip the powdered sugar on top and serve with unsweetened whipped cream for balance.

Can I double the recipe?

Yes, you can double the recipe and bake it in a larger baking dish, such as a 9×13 inch pan. Keep an eye on the baking time; it may need a few extra minutes. Use the same visual cues: a lightly golden top, set edges, and a gentle jiggle in the center.

Can I use other citrus instead of lemon?

Absolutely. You can replace some or all of the lemon juice with lime or a mix of lemon and orange juice for a different twist. Keep in mind that different citrus fruits have different levels of tartness, so you may want to adjust the sugar slightly to maintain balance.

Is this baked lemon pudding gluten-free?

As written with regular all-purpose flour, it is not gluten-free. To make it gluten-free, use a trusted 1:1 gluten-free baking flour blend and confirm that your blueberry jam and other ingredients are certified gluten-free as needed.

How do I keep the top from cracking?

A little cracking is normal, but to minimize it, avoid overbaking and try to keep the oven temperature stable by not opening the door too often. Baking in a slightly deeper dish can also help the pudding rise and set gently.

Conclusion

Baked lemon pudding with blueberry jam is the kind of dessert that makes people pause at the table, close their eyes for a second, and then immediately ask for the recipe. It is simple and homey, but the combination of bright lemon, creamy pudding, and sweet blueberry pockets feels like something you would order at a cozy café. If you are craving an easy dessert that hits that perfect balance of comforting and elegant, this is it.

If you loved this, try a similar cozy citrus dessert next, like a German Pancake: A Delicious Breakfast Delight or a Slow Cooker Garlic Butter Chicken. And of course, this baked lemon pudding with blueberry jam is a perfect recipe to keep in your back pocket whenever you want a low-effort, high-reward dessert that never fails to impress.