Hi folks. Welcome to my little corner of the internet! If you’re a fan of bold, zesty flavors, this super lemony dessert is for you. With a fluffy, soufflé-like top and a luscious, jiggly lemon pudding underneath, this easy lemon pudding is a citrus lover’s dream. The sweet blueberry jam swirled in makes it even more irresistible. Serve it warm for an airy, melt-in-your-mouth bite or chilled for a denser, curd-like texture. Either way, it’s magic!
My husband says this pudding tastes just like a lemon drop or a Lemonhead—bright, tangy, and sweet with just the right amount of zing. If that’s your kind of dessert, you’re going to love this one.
What You’ll Need
- Lemons – Fresh juice & zest for maximum zing
- Eggs – Separated to create that signature light texture
- Sugar – Balances the tartness (adjustable for sweetness preference)
- Butter – Adds richness and depth
- Flour & Milk – The base that transforms into pudding magic
- Blueberry Jam – Swirled in for fruity bursts of sweetness (Homemade Recipe Below)
- Powdered Sugar – For a pretty finish
How to Make It
- Prep & Mix – Mash butter, sugar, lemon zest, and salt. Stir in egg yolks, then flour, lemon juice, and milk.
- Whip & Fold – Beat egg whites until stiff, then gently fold into the batter.
- Assemble & Bake – Pour into a baking dish, dollop with jam, and bake at 350°F until golden and just set, about 30-40 minutes.
- Serve & Enjoy – Let it cool slightly before spooning into bowls with a dusting of powdered sugar.
Helpful Equipment
- Baking Dish Options – A 10-inch quiche pan works perfectly. Alternatively, use a 9-inch glass pie pan, or an 8-inch square baking dish.
- Handheld Electric Beater – Helps achieve stiff egg whites quickly.
- Microplane Zester – For finely grated lemon zest.
- Rubber Spatula – Ideal for folding in egg whites gently.
Tips & Variations
- Timing is Everything – Best served warm, but still amazing at room temp or chilled.
- Try Raspberries – Swap blueberry jam for mashed raspberries for a twist on lemon raspberry pudding.
- Make it Gluten-Free – Use a 1:1 GF flour blend like King Arthur or Bob’s Red Mill.
- Dairy-Free Option – Sub oat, almond, soy, or coconut milk.
- Amp It Up – A dollop of whipped cream or a scoop of ice cream takes it over the top!
- Try Strawberries or Blackberries – Swap or mix in strawberry or blackberry jam for another fruity variation.
Watch the step-by-step instructions in this video!
Why Homemade Blueberry Jam?
Sure, you can grab a jar of store-bought jam, but making your own takes just minutes—and you control the sweetness. Most commercial jams are loaded with sugar, which can tip this dessert into overly sweet territory. But when you make your own, you let the blueberries shine with their natural sweetness, adding just a touch of honey (or none at all).
The result? A subtly sweet, deeply flavorful jam that perfectly balances the tangy lemon pudding. Of course, if you have a favorite store-bought jam, go for it—raspberry, blackberry, even a mix! Just know that sometimes, the best way to get exactly what you want is to make it yourself. Chef’s choice!
This baked lemon pudding proves that simple ingredients can create something spectacular. Bright, creamy, and bursting with citrusy goodness, it’s the ultimate easy dessert when you’re craving something sweet but not too heavy. Enjoy!
Baked Lemon Pudding with Blueberry Jam
Ingredients
Equipment
Method
- Heat oven to 350 degrees with a rack in the center.
- In a large bowl, combine butter, sugar, lemon zest and salt, using a wooden spoon to mash together. Mix in egg yolks, then mix in flour. Whisk in lemon juice and milk.
- In a small bowl, stir blueberry jam to loosen.
- Using a whisk, electric mixer or electric beaters, beat egg whites to stiff peaks. Fold into batter.
- Pour batter into a glass pie dish or shallow gratin dish and use a spoon to top with small dollops of jam. Bake until golden brown on top and just set (a wiggle in the center is fine), about 30 to 35 minutes. Cool for 10 minutes, then use a spoon to serve warm or room temperature with a dusting of powdered sugar.
Notes
Small Batch Blueberry Jam
Ingredients
Method
- Put all ingredients into a saucepan and stir.
- Bring to a boil. Simmer for 30 minutes until jam consistency.
- Keep in jar refrigerated.
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If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! You can follow James T. on Instagram, @WarpSpeedWags . Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made this recipe, how did it go for you?
11 responses to “Baked Lemon Pudding with Blueberry Jam – Tangy, Custardy & Easy to Make”
That looks delicious – I love tangy food!
Thank you, John!
My sugar levels just went through the roof!! I will have to make this later this year when the fresh rasberries are in the yard. Looks delish.
Thank you, Ernie! Raspberries jam, YUM!
Why is there only one serving missing for such a mouth-watering dessert?
Looks amazing 👏 🤩 😍
It tastes like Lemon Heads plus blueberry! It’s so good!
Thank you OTS. I’m so glad you loved it!
It looks delicious! 👌🏻😋
Thank you, Filipa!
Looking delicious