Prep Time: 15 mins
Cook Time: 40–45 mins
Servings: 4–6
🛒 Ingredients
🫐 The Fruit
- 1½ cups fresh blueberries
- Extra blueberries (for garnish)
🥣 The Batter
- 3 large eggs (separate whites & yolks)
- ¾ cup sugar
- 2 tbsp unsalted butter (melted & cooled)
- ¼ cup all-purpose flour
- 1 tsp lemon zest
- ¼ cup fresh lemon juice
- 1 cup whole milk
- ¼ tsp salt
🌿 Optional Garnish
- Powdered sugar
- Mint leaves
👩🍳 Instructions
1. 🔥 Prep Oven & Ramekins
- Preheat oven to 175°C (350°F)
- Lightly butter 4–6 ramekins
- Add blueberries evenly into each
2. 🥄 Make the Batter Base
- In a bowl, whisk egg yolks + sugar until creamy
- Add:
- melted butter
- lemon juice & zest
- flour
- Slowly mix in milk + salt
👉 Don’t worry — batter will be thin (this is correct!)
3. ☁️ Whip Egg Whites
- Beat egg whites until stiff peaks form
- Gently fold into batter
⚠️ Important: Fold slowly — don’t overmix (keeps cake fluffy)
4. 💧 Water Bath (Very Important!)
- Pour batter over blueberries
- Place ramekins in a large tray
- Fill tray with hot water (halfway up ramekins)
👉 This creates:
- Soft cake on top
- Creamy pudding underneath
5. 🍰 Bake
- Bake for 40–45 minutes
- Ready when:
- top is golden
- slightly springy to touch
6. 🍽️ Serve
- Cool for 10 minutes
- Serve:
- warm (best texture) OR
- chilled (firmer pudding)
💡 Pro Tips (Don’t Skip!)
✔️ Water bath = perfect texture
✔️ Room temp eggs whip better
✔️ Frozen blueberries? Use directly (don’t thaw)
✔️ Don’t overmix egg whites — keeps it light & airy