Indulge in the delightful tang of lemon and the juicy burst of blueberries without the guilt! This sugar-free lemon blueberry pudding cake recipe, made entirely from scratch, is a healthier alternative to traditional cakes, perfect for those watching their sugar intake without compromising on flavor. We'll explore how to achieve this deliciousness using natural sweeteners and highlighting the vibrant flavors of the ingredients.
What Makes This Sugar-Free Lemon Blueberry Pudding Cake Special?
This recipe stands out because it avoids refined sugars, relying instead on natural sweeteners like stevia or erythritol. This allows you to enjoy the comforting indulgence of a pudding cake without the blood sugar spike associated with traditional recipes. We'll focus on emphasizing the natural sweetness of the blueberries and the tartness of the lemon, creating a balanced and refreshing dessert. The “from scratch” aspect ensures you control all ingredients, guaranteeing quality and freshness.
How to Make a Delicious Sugar-Free Lemon Blueberry Pudding Cake
This recipe uses a combination of techniques to create a moist and flavorful cake. The pudding layer adds richness and texture, while the cake topping provides a delightful contrast.
Ingredients:
For the Pudding Layer:
- 1 cup unsweetened almond milk (or other milk alternative)
- 1/4 cup sugar-free lemon juice
- 1/4 cup sugar-free sweetener (e.g., stevia or erythritol) – adjust to your sweetness preference
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup fresh or frozen blueberries
For the Cake Layer:
- 1 1/2 cups almond flour (or other gluten-free flour blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar-free sweetener
- Zest of 1 lemon
- 1/4 cup unsweetened applesauce
- 1/4 cup sugar-free lemon juice
- 1 large egg
Instructions:
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Prepare the Pudding Layer: Whisk together almond milk, lemon juice, sweetener, eggs, and vanilla extract in a medium bowl. In a separate small bowl, whisk together cornstarch and a tablespoon of the milk mixture to form a slurry. Add the slurry to the main bowl and whisk until combined. Gently fold in the blueberries.
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Prepare the Cake Layer: In a large bowl, combine almond flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the sweetener, lemon zest, applesauce, lemon juice, and egg. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
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Assemble and Bake: Pour the pudding layer into a greased 8x8 inch baking dish. Pour the cake batter evenly over the pudding layer.
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Bake: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve: Let the cake cool completely before slicing and serving.
Frequently Asked Questions (FAQs)
Can I use other berries instead of blueberries?
Yes, absolutely! Raspberries, strawberries, or even a mixed berry blend would be delicious substitutions. The tartness of the lemon will complement most berries well.
What kind of sugar-free sweetener is best?
Stevia and erythritol are popular choices for their sweetness and lack of aftertaste. However, you can experiment with other sugar-free sweeteners, adjusting the amount to suit your taste. Keep in mind that different sweeteners have different levels of sweetness.
Can I make this cake gluten-free?
Yes, this recipe is naturally gluten-free as it uses almond flour. However, ensure all other ingredients you use are also certified gluten-free if needed.
How can I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Can I freeze this cake?
Yes, you can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn.
This sugar-free lemon blueberry pudding cake is a healthy and delicious treat that satisfies your sweet cravings without the sugar overload. Enjoy!
