White Chocolate and Lemon Kladdkaka

This lemon kladdkaka is bursting with juicy blueberries and infused with a luscious hint of lemon for a bright, refreshing twist. Deliberately underbaked, my version of Sweden’s favourite cake boasts a decadently molten centre that melts in your mouth, creating the perfect balance of tangy citrus, sweet berries, and irresistibly gooey texture.

This recipe for white chocolate and lemon kladdkaka first appeared on The Culinary Jumble. The recipe has been updated to include spelt flour and include new images.

Kladdkaka: a no fail cake

For regular readers, it will come as no surprise to hear just how much I adore kladdkaka. It’s hands down Sweden’s easiest, and in my opinion, most delicious, cake. With no need for rising agents, it’s practically foolproof, making it the perfect choice for even the most hesitant or inexperienced bakers. No worrying about sinking middles or over-mixing. Just whip all the ingredients together, bake, and devour. However, if you need a few additional tips, have a read of my tutorial: How to make a classic kladdkaka.

That reliability, combined with its irresistibly gooey texture, is exactly why I keep coming back to it. In fact, I love kladdkaka so much that I even created a version for my Baking with Spelt e-book, proving that this classic treat can be just as incredible with alternative flours.

Creating the perfect kladdkaka consistency

The texture of your kladdkaka depends entirely on how long you bake it (and, of course, the size of the pan you choose). A shorter baking time results in a rich, molten centre that oozes decadence with every bite.

Before I experimented with this lemon kladdkaka, I created a similar chocolate version that was downright decadent. That indulgent take on Sweden’s beloved gooey cake was something I made for The Rare Welsh Bit. With its deep chocolate flavour and irresistibly molten centre, it set the bar high, but I couldn’t resist putting a fresh, citrusy spin on it with this lemon and blueberry variation

Leave it in the oven for just a few minutes longer, and you’ll achieve a firmer, fudgier texture. It’s closer to a brownie but still wonderfully dense and indulgent. Creating the perfect kladdkaka, and finding the right balance is all about personal preference. Experiment a little (you can’t go wrong – it’s all cake at the end of the day), to get just the right level of gooeyness for you.

This lemon and white chocolate kladdkaka

This version is a fresh, fruity take on Sweden’s beloved gooey cake. This variation embraces zesty citrus and bursts of juicy blueberries, creating a lighter yet still indulgent treat. White chocolate is melted into the batter, adding a subtle sweetness that complements the tangy lemon, while the spelt flour lends a delicate texture.

As you can clearly see from the photo above, this kladdkaka is at the very underbaked end of the scale, meaning the centre is completely molten, with a rich, buttery flow that oozes onto the plate the moment you cut into it. The blueberries add little pockets of juicy sweetness, contrasting beautifully with the smooth, liquid texture of the cake. If you’re aiming for a fairly molten middle, a good rule of thumb is to check the edges. They should be firm to the touch, while the centre should still jiggle slightly when you gently shake the pan. I baked the one in the photos for 23 minutes, which resulted in a gorgeously soft, flowing centre.

If you go all-in for a truly molten cake, keep in mind that it’s best not to move it once it’s out of the oven. Attempting to transfer it or remove the springform base too soon will only end in a messy disaster (though a delicious one). Instead, let it cool in the pan before serving straight from the tin, ensuring every spoonful retains that irresistible, gooey perfection. When fully cooled, the cake will set further to a more fudge-like texture.

The finishing touches

A light dusting of icing sugar adds an elegant, snowy finish to the cake, highlighting its delicate golden surface. A sprig of fresh mint provides a pop of colour and a hint of freshness, making it as beautiful as it is delicious. While these little touches elevate the presentation, this kladdkaka is just as delightful in its simplest form. Absolutely no embellishments needed.

For an extra indulgent treat, serve it with a generous dollop of softly whipped cream or a scoop of vanilla ice cream, letting the cool, creamy contrast enhance the warm, molten centre. Whether you enjoy it fresh from the oven, with the middle still luxuriously runny, or after it has fully set into a fudgier consistency, this blueberry-packed kladdkaka proves that sometimes, the simplest cakes offer the most irresistible pleasures.

More Swedish kladdkakor

Check out some of my other Swedish kladdkakor recipes:

picture of white lemon kladdkaka on a blue plate

Print Pin

White Chocolate and Lemon Kladdkaka with Blueberries

Course Dessert

Cuisine Swedish

Prep Time 10

Cook Time 25

Servings 6 slices

Ingredients

35g (1¼ oz) white chocolate (chopped)
100g (¼ cup + 3 tbsp) butter
2 eggs (medium)
130g (½ cup + 2 tbsp) sugar
2 tbsp lemon juice
1 tsp vanilla extract
120g (1 cup) spelt flour (see note 1)
75g (2½ cups) blueberries (couple extra for decoration)
Icing / powdered sugar (for sprinkling)
sprig of mint (optional)

Instructions

Pre-heat the oven to 175°C (350°F). Grease and flour a small 18cm (7") springform pan.
Melt the chocolate and then set to one side.
In a separate bowl, melt the butter and again, set to one side.
In a third larger bowl (or using a stand mixer) whisk together the eggs and sugar.
Add the lemon juice, vanilla extract, melted butter, and melted chocolate, then whisk to combine.
Whisk in the flour and mix until you have a fairly smooth batter.
Lastly, stir in the blueberries.
Bake for around 18-27 minutes, depending on how molten you would like it (see note 2).
Remove from the oven and let the cake cool for a while before removing the outer part of the springform pan (see note 3).
Enjoy slightly warm or wait until the cake has cooled completely. Sprinkle with a little icing sugar before serving and garnish with a sprig of fresh mint, if desired.

Notes

I have converted grams to cups/ounces/tablespoons using online converters. While I have no reason to believe they are inaccurate, please be aware that I have not tested this recipe with imperial measurements.

You can substitute all-purpose (plain) flour for spelt flour in equal measure.
For a fairly molten middle, the sides should be firm to the touch, while the centre will still be slightly jiggly when you gently shake the pan. I baked the one in the photos for 23 minutes.
If you’ve gone for a very molten cake, it’s best not to attempt to move the cake or remove the springform pan’s base immediately, as this may result in a messy disaster.