Gluten-Free Lemon Blueberry Pudding Cake

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light and tangy gluten-free dessert with lemon zest and fresh blueberries that bakes into a pudding-like cake with a delicate crumb. This American-inspired gluten-free recipe, ready in about 60 minutes, layers gluten-free all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 American cuisine 220 cal/serving

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Ingredients

1 cup gluten-free all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 large egg
1/2 cup whole milk
4 tbsp, melted unsalted butter
1 tbsp lemon zest
1 cup fresh blueberries
1/2 cup fresh lemon juice
2 tbsp, for dusting powdered sugar

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Instructions

Step 1: Preheat oven to 350°F. Grease an 8-inch round cake pan and lightly dust with gluten-free flour.
Step 2: In a medium bowl, whisk together 1 cup gluten-free all-purpose flour, 3/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
Step 3: In a separate bowl, beat 1 large egg with 1/2 cup whole milk and 4 tbsp melted unsalted butter until combined. Stir in 1 tbsp lemon zest.
Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 5: Fold 1 cup fresh blueberries gently into the batter to avoid breaking the berries.
Step 6: Spread the batter evenly into the prepared cake pan.
Step 7: Pour 1/2 cup fresh lemon juice evenly over the batter - it will sink into the batter during baking.
Step 8: Bake for 40-45 minutes until the top is golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
Step 9: Let cool in the pan for 15 minutes, then dust the top with 2 tbsp powdered sugar before serving.