Ingredients for Baked Blueberry Lemon And Almond Pudding
- 2 cups fresh blueberries
- 3/4 cup granulated sugar
- Lemon, Zest Of
- 1 1/2 cups all-purpose flour
- 1 cup ground almonds
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) melted unsalted butter
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon almond extract
- 1/4 cup flaked almonds
- 1/2 teaspoon baking powder
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How to Make Baked Blueberry Lemon And Almond Pudding
- Preheat oven to 175°C (350°F).
- Butter a 9x12 inch ovenproof dish.
- Gently combine 2 cups fresh blueberries, 1/2 cup granulated sugar, and the zest of 1 lemon in the prepared dish.
- In a separate bowl, sift together 1 1/2 cups all-purpose flour and 1/2 teaspoon baking powder.
- Add 1 cup ground almonds and 1/4 cup granulated sugar to the sifted flour.
- Beat in 1/2 cup (1 stick) melted unsalted butter, 2 large eggs, 1/2 cup buttermilk, the zest of 1/2 lemon, and 1 teaspoon almond extract until well combined.
- Spoon the batter evenly over the fruit mixture, leaving about 1 inch of fruit uncovered around the edges.
- Sprinkle 1/4 cup flaked almonds over the top. Bake for 40-45 minutes, or until the fruit is bubbling and the pudding is golden brown and set.
- Let cool slightly before serving warm with vanilla custard or ice cream.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
129g
Fat
40g
Carbs
16g
