Blueberry Pudding

Blueberry PuddingHarry Weir

The ground almonds give this dish richness while the lemon and blueberries keep things fresh and zesty.

Serves 8-10


  • 225g butter, softened, plus a little extra for greasing

  • 225g golden caster sugar

  • 4 medium eggs

  • 250g plain flour

  • 1 level teaspoon baking powder

  • 40g ground almonds

  • 2 lemons, zest and juice

  • 250g blueberries


  1. First, preheat the oven to 180°C/gas mark 4 (160°C for fan assisted ovens). Butter a 20cm/8in round or square pie dish, or if you want to make this as a cake, line a cake tin with parchment paper and butter the sides.

  2. Cream the butter and the sugar until well mixed.  It should appear light and fluffy.

  3. In a separate bowl, sieve the flour and baking powder. Add the eggs to the butter and sugar mix (it will look like scrambled eggs but the addition of flour will correct this).

  4. Gently add in the flour, baking powder and almonds, stirring lightly until all are combined.  Next, add the lemon zest and juice and finally, with a spatula, gently stir in 200g of blueberries.

  5. Scrape the mixture into the prepared dish or tin and scatter the remaining fruit on top. Bake in the preheated oven for 40-45 minutes or until a skewer comes out clean. Serve warm with freshly whipped cream.

Tip: To make this even more lemony, make a syrup with eight tablespoons of lemon juice, the zest of one lemon and 100g caster sugar. Gently heat these in a small pan until the sugar dissolves; prick the cake with a skewer and pour over the cake when it comes out of the oven.

Recipe Credit: Ruth Wassel
Photography credit: Harry Weir