Blackberry Lemon Pudding Cake

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Blackberry Lemon Pudding Cake is a lovely, lighter, summer cake.

Blackberry Lemon Pudding Cake in a metal cake pan with a serving spoon taking some of the cake out of the pan

If you’re looking for a dessert to serve in the summer months… one that utilizes fresh berries and is soft and beautiful and works perfectly with just a bit of sweetened whipped cream… then this is your dessert! This is indeed a cake… but you can see from the photo above that a pudding-like layer stays hidden underneath.

I’ve called out summer as the month to bake this cake since berries are most easy to locate and are more affordable in the warmer months. But since you can find blackberries all year long, you can certainly bake it any time of year.

Blackberry Lemon Pudding Cake in a metal square pan with fresh lemon in the background

How to make Blackberry Lemon Pudding Cake:

A lemon-scented basic buttermilk batter is made first. Then that batter is combined with a beaten egg white mixture. Finally, fresh blackberries are added in.

The cake is baked in a water bath. This means that the cake pan is placed into a large pan that has 1-inch of water in it. Once baked, a sprinkle of powdered sugar finishes it off.

Serving blackberry Lemon Pudding Cake in a gray bowl with cream and a spoon. the rest of the pan of cake in the background with fresh blackberries and lemon displayed too

The way it’s baked- in a water bath- helps with the wonderful textures in this Blackberry Pudding Cake. Serve it warm or cold- scooped onto a dish with a dollop of whipped cream.  It’s just the kind of dessert that is perfect for devouring after an evening of summer grilling.

serving of Blackberry Lemon Pudding Cake with cream in a gray bowl. peek at the pan of cake in the background

Thank you to Tanya from the blog for shooting these beautiful photos of this Blackberry Lemon Pudding Cake for me.  I think she certainly was able to capture how delicious it is.

Here are a few more pudding cake recipes you might enjoy:

blackberry lemon pudding cake in a metal pan with a serving spoon spooning some of the cake out of the pan
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Blackberry Lemon Pudding Cake

A totally delicious summer dessert recipe!
12 13 12
Prep Time 20 minutes
Cook Time 50 minutes
Servings 5 servings
Calories 276kcal
Course Dessert
Cuisine American
Keyword blackberry cake, pudding cake


  • 1/4 cup all purpose flour
  • 2/3 cup granulated white sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup low fat buttermilk
  • 1 teaspoon grated lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons butter, melted
  • 2 large egg yolks
  • 2 large egg whites
  • 1/4 cup granulated white sugar
  • cups fresh blackberries
  • 3/4 teaspoon powdered sugar


  • Preheat the oven to 350°F. Spray an 8-inch square pan with cooking spray.
  • Lightly spoon the flour into a measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt and nutmeg in a large bowl; add the buttermilk, lemon zest, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.
  • Beat the egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until soft peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in the blackberries.
  • Pour the batter into the prepared pan. Place the pan with the batter into a larger baking pan; add hot water to the larger pan to depth of 1-inch. Bake at 350°F. for 45 to 50 minutes or until the cake springs back when touched lightly in center. Sprinkle the cake with powdered sugar. Serve warm.


Serving: 1serving | Calories: 276kcal | Carbohydrates: 49g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 88mg | Sodium: 175mg | Potassium: 184mg | Fiber: 2g | Sugar: 42g | Vitamin A: 353IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 1mg | Blue WW Smartpoints: 12 | Green WW Smartpoints: 13 | Purple WW Smartpoints: 12
More Recipes Using Blackberries
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  • Debbie wrote:

    Oh, and I wanted to add that we didn’t add and cream on top as I didn’t have any.

    Since the flour is just a thickener, do you think this would work with tapioca flour or arrowroot instead?

    • Lori Lange wrote:


  • Debbie wrote:

    This was fantastic! I’m made this exactly as directed, except that it took closer to 50 mi it’s and not 35.
    I would suggest people start at 35 and add a little time as needed.
    My oven usually cooks hotter so I was surprised it too so much longer .
    My husband and six year old both loved this and asked for an encore!
    I am thinking of trying a different fruit, maybe blueberrie, raspberries or strawberries with the lemon.

  • Michelle wrote:

    Blackberry Lemon Pudding Cake
    After 35 minutes the bottom was runny, I put it back in for 20 more minutes. It was better. tasted delicious.

  • Susie | Novel Visits wrote:

    This one looks delicious! Blackberries and lemon…I want this for my birthday cake, please.