Sugar free lemon blueberry pudding cake from scratch is one of those bakes that tastes like sunshine in a pan—light, bright, and sweet in all the right ways.
Whether you’re cutting back on sugar, baking for someone with dietary needs, or just trying to keep things cleaner in the kitchen, this cake delivers big flavor without compromise.
No boxed mix, no refined sugar—just fresh lemon, juicy blueberries, and a naturally sweetened, tender cake that forms a soft pudding layer as it bakes.
Let’s dig into the why, how, and everything in between that makes this recipe a total winner.
Table of Contents about sugar free lemon blueberry pudding cake from scratch
Sugar Free Lemon Blueberry Pudding Cake from Scratch
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
A bright, tangy, and spoonable sugar free lemon blueberry pudding cake made from scratch. Perfectly sweet without refined sugar.
Ingredients
1 cup almond flour
1/3 cup monk fruit sweetener
2 eggs
1/2 cup Greek yogurt (or coconut yogurt)
1/4 cup almond milk
2 tbsp melted butter or coconut oil
1 tbsp lemon zest
1/4 cup lemon juice
1 tsp vanilla extract
1 tsp baking powder
1 cup blueberries (fresh or frozen)
Instructions
Preheat oven to 350°F and grease an 8×8 inch baking dish.nSpread blueberries evenly over the bottom of the dish.
In a large bowl, whisk eggs, yogurt, lemon juice, zest, vanilla, and melted butter.
In another bowl, whisk almond flour, sweetener, and baking powder.
Combine wet and dry ingredients until smooth.
Pour batter gently over the blueberries.
Bake for 30–35 minutes, or until top is golden and center is just set.
Let cool 10–15 minutes before serving.
Notes
Can be made dairy-free using coconut yogurt and almond milk.
Store leftovers in fridge for 4–5 days or freeze in individual slices.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: sugar-free
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Why I Love This Sugar Free Lemon Blueberry Pudding Cake
The recipe that started in my childhood kitchen
Sugar free lemon blueberry pudding cake from scratch isn’t just a dessert—it’s a memory on a plate. I grew up in a house with four hungry siblings and a mom who could turn “what’s in the fridge” into dinner magic.
Lemons were always around, and when blueberries were on sale? That was gold. We never used mixes—everything was from scratch, and sweet didn’t have to mean loaded with sugar.
This recipe is my adult take on those fridge-foraging roots. It’s simple, unpretentious, and big on comfort.
No fancy techniques—just fresh ingredients, a mixing bowl, and that nostalgic smell of lemon cake baking.
Sugar free and flavorful – how that’s possible
You don’t need refined sugar to make a dessert that tastes rich and satisfying. Natural sweeteners like monk fruit or erythritol add just the right sweetness without the crash.
And the combination of fresh lemon juice, zest, and ripe blueberries means each bite is layered with brightness and flavor.
As it bakes, the blueberries melt into a jammy base while the batter sets on top, creating that signature pudding texture.
It’s warm, soft, and irresistibly spoonable. And honestly, if you didn’t know better, you’d never guess this cake is sugar free.
How to Make Sugar Free Lemon Blueberry Pudding Cake from Scratch
Must-have ingredients for the perfect texture
Making sugar free lemon blueberry pudding cake from scratch is surprisingly simple when you know which ingredients work best.
You don’t need a mix or refined sugar—just real, whole ingredients that come together beautifully.
The base uses almond flour or a gluten-free blend to create a soft, fluffy crumb. Add in eggs, lemon juice, zest, and Greek yogurt or almond milk for moisture and tang.
Blueberries (fresh or frozen) bring natural sweetness and a juicy contrast. To replace sugar, I use a monk fruit erythritol blend, which is perfect for baking.
It sweetens just like sugar and helps achieve that balanced flavor you expect from a lemon blueberry dessert.
What makes this sugar free lemon blueberry pudding cake from scratch extra special is that it stays moist without being heavy.
Each bite gives you brightness from lemon and a soft texture that feels like a cross between cake and custard. It’s exactly the kind of recipe I go back to when I want something comforting but clean.
Steps to build that soft pudding layer
This part is where the magic happens. To get that signature pudding layer in your sugar free lemon blueberry pudding cake from scratch, you’ll start by greasing your pan and scattering blueberries at the bottom.
Mix your wet ingredients—eggs, lemon juice, vanilla, melted butter (or coconut oil), and yogurt. Separately, whisk together almond flour, baking powder, and your sugar-free sweetener.
Pour the batter over the berries and bake at 350°F for about 35 minutes. The fruit sinks and forms a pudding-like base, while the top bakes into a golden, lemony sponge. The result? A warm, spoonable cake that’s bursting with fresh flavor and completely sugar free.
You can also explore more low sugar desserts that deliver the same big flavor without compromise.
Customizing Your Sugar Free Lemon Blueberry Pudding Cake from Scratch
Can this cake be made gluten-free or dairy-free?
Absolutely. One of the best things about making sugar free lemon blueberry pudding cake from scratch is how easy it is to adjust.
If you’re avoiding gluten, almond flour is already a go-to in this recipe—it’s naturally gluten-free and gives the cake a tender crumb. You can also use a 1:1 gluten-free baking mix if you prefer a fluffier result.
Need a dairy-free version? Swap Greek yogurt for coconut yogurt or unsweetened oat yogurt. Use almond milk or coconut milk instead of dairy.
The cake stays just as moist and rich, with that same comforting pudding texture. Even the butter can be replaced with melted coconut oil or plant-based margarine.
This cake is flexible, forgiving, and still delivers all the bright, juicy flavor you expect from a homemade lemon-blueberry dessert—without the sugar or the allergens.
The best sugar-free sweeteners for baking
Choosing the right sweetener is key to nailing the taste and structure of your sugar free lemon blueberry pudding cake from scratch.
I recommend using a monk fruit-erythritol blend because it bakes like real sugar and doesn’t overpower the citrus or fruit. Allulose is also a great option—it browns well and adds moisture, though it’s slightly less sweet than sugar.
Stevia, on its own, can be a bit too bitter in baked goods, especially with tart ingredients like lemon. If using stevia, make sure it’s part of a blend specifically formulated for baking.
Whatever sweetener you use, just make sure it’s a 1:1 sugar replacement. That keeps the texture consistent and helps your cake bake evenly.
This lets you keep the recipe fully from scratch, naturally sweetened, and truly satisfying.
Whether you’re swapping flours, switching milks, or trying new sweeteners, you’ll still end up with a beautiful sugar free lemon blueberry pudding cake from scratch—soft, tangy, and full of that nostalgic homemade feel.
Still experimenting with sugar-free baking? Our sugar-free baking section has plenty of tried-and-true recipes and tips to help you master it.
You can also try this sugar free lemon cake with iced glaze for a more traditional sliced version if you love citrus-forward desserts.
Serving, Storing, and Making Sugar Free Lemon Blueberry Pudding Cake from Scratch Ahead
How to serve it warm, cold, or frozen
One of my favorite things about this sugar free lemon blueberry pudding cake from scratch is how versatile it is after baking.
Want cozy comfort? Serve it warm right out of the oven with a dollop of unsweetened whipped cream or a spoonful of Greek yogurt. Letting it rest 15 minutes before serving allows the pudding layer to set perfectly while the top stays soft and fluffy.
Craving something cooler? Chill the cake in the fridge and serve cold. It firms up just enough to slice like a traditional cake, but still has that luscious bottom layer.
For hot days, I’ve even frozen individual slices and served them with a drizzle of lemon glaze. Think of it as a frozen lemon-blueberry bar—just sugar free and homemade.
How to store leftovers without drying out
If you’re lucky enough to have leftovers (not always the case in my house), storing your sugar free lemon blueberry pudding cake from scratch the right way makes all the difference. Once the cake cools completely, transfer it to an airtight container.
Store it in the refrigerator for up to 5 days. It actually tastes even better the next day as the flavors meld.
To freeze, cut individual portions and wrap tightly in plastic wrap. Place them in a freezer-safe bag or container. When you’re ready to enjoy, thaw overnight in the fridge or reheat gently in the microwave for 20–30 seconds.
The pudding texture holds up surprisingly well, especially if you use almond flour or coconut yogurt.
No matter how you enjoy it—warm, chilled, or frozen—this sugar free lemon blueberry pudding cake from scratch is a flexible, foolproof dessert that belongs in your weekly rotation.
FAQs
How do you make a lemon blueberry pudding cake from scratch without sugar?
Use almond flour, lemon juice, zest, fresh blueberries, eggs, Greek yogurt (or dairy-free yogurt), and a sugar-free sweetener like monk fruit or erythritol.
Conclusion
If you’ve been craving a cozy, flavorful dessert without the sugar crash, this sugar free lemon blueberry pudding cake from scratch is your answer. It’s bright from the lemon, juicy from the berries, and comforting with every spoonful—yet it’s made with clean, wholesome ingredients and no refined sugar.
Whether you’re baking it for family, meal prepping for the week, or just treating yourself midweek, this is one of those bakes that hits the spot every time. It’s flexible, delicious, and easy to make again and again. Happy baking!
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