Hot Lemon Blueberry Pudding Cake Food

LEMON PUDDING CAKE

Steps:

• Preheat oven to 325°. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-oz. custard cups (cups will be very full). , Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners' sugar, lemon slices and whipped cream.

BLUEBERRY PUDDING CAKE

Steps:

• Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.

HOT LEMON BLUEBERRY PUDDING CAKE

Steps:

• Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray.
• Spread the blueberries over the bottom of the slow-cooker insert.
• Beat the egg whites in a big bowl until soft peaks form, and set aside.
• Whisk the egg yolks in another bowl; add the zest and juice, butter, and milk; whisk until blended.
• In another bowl, stir together the sugar, flour, and salt; add to the egg yolk mixture.
• Beat until smooth, then fold into the reserved egg whites.
• Transfer the batter to the slow cooker; cover and cook on HIGH for 2 1/2 hours.
• Allow the cake to cool slightly before serving.

LEMON PUDDING CAKE I

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

LEMON BLUEBERRY PUDDING POUND CAKE

Steps:

• NOTE-I use Duncan Hines because they do not have pudding in the mix as do the Betty Crocker and Pillsbury brands.
• If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
• Preheat oven to 350.
• Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do).
• In a large bowl, stir together the cake mix, pudding mix and sugar.
• Make a well in the center and add the water, oil, eggs and cream cheese.
• Beat on low speed until blended.
• Scrape bowl.
• Beat on medium speed for 2 minutes.
• (This will be a fairly thick batter.) Gently stir in the blueberries.
• Pour batter into prepared pan.
• Bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
• Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
• GLAZE: In a small bowl, combine sugar and lemon juice to make light glaze.
• Drizzle over cooled cake.
• This is not a heavy glaze.

LEMON BLUEBERRY PUDDING CAKE

Steps:

• Preheat oven to 375°F Lightly spray a 9-inch by 13-inch cake pan with cooking spray.
• Spread pie filling on bottom of pan.
• In a large bowl, combine cake mix, egg whites, water and oil. Whisk until very smooth. Pour over pie filling.
• Add gelatin to boiling water, stir until dissolved. Stir in lemon juice and zest.
• Pour evenly over top of cake batter.
• Bake 35-40 minutes or until tester comes out clean. Let stand 10 minutes.
• Sprinkle with powdered sugar. Serve warm with whipped topping, if desired.

BLUEBERRY PUDDING CAKE

Steps:

• Toss the blueberries with cinnamon and lemon juice, and place in a greased 8 inch square cake pan.
• Combine flour, sugar and baking powder. Stir in milk and butter.
• Spoon over berries.
• Combine sugar and cornstarch, sprinkle over batter.
• Slowly pour boiling water over all.
• Bake at 350 degrees for 40-45 minutes or until cake tests done.