Why You’ll Love This Recipe
- Refreshing Flavor: The tangy lemon pairs beautifully with the sweet blueberries, creating a balanced and refreshing taste.
- Easy to Prepare: With straightforward steps and common ingredients, this dessert is accessible for both novice and experienced cooks.
- Versatile: Perfect for family dinners, holiday gatherings, or as a special treat to enjoy any time.
Ingredients
- 1 cup fresh blueberries
- 1 tablespoon sugar
- 1 tablespoon water
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Blueberry Sauce:
- In a small saucepan, combine the blueberries, 1 tablespoon of sugar, and 1 tablespoon of water.
- Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture thickens slightly, about 5 minutes.
- Remove from heat and set aside to cool.
-
Make the Lemon Pudding:
- In a medium saucepan, whisk together the whole milk, heavy cream, 1/2 cup of sugar, egg yolks, cornstarch, and salt until smooth.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to boil, about 5-7 minutes.
- Remove from heat and stir in the vanilla extract, lemon juice, and lemon zest until well combined.
-
Assemble the Dessert:
- Divide the lemon pudding evenly among serving dishes.
- Top each serving with a spoonful of the blueberry sauce.
- Serve warm or chilled, as desired.
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: Approximately 10 minutes.
- Cooking Time: Approximately 15 minutes.
- Total Time: Approximately 25 minutes.
Variations
- Berry Options: Swap blueberries for raspberries, strawberries, or blackberries for a different flavor profile.
- Sweetener Alternatives: Use honey or maple syrup instead of sugar for a natural sweetener.
- Dairy-Free Version: Replace whole milk and heavy cream with coconut milk and coconut cream for a dairy-free alternative.
Storage/Reheating
- Storage: Store any leftover pudding in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries can be used. Ensure they are thawed and drained before cooking to prevent excess liquid.
How can I make the pudding thicker?
If the pudding is too thin, you can mix an additional tablespoon of cornstarch with a small amount of cold milk and whisk it into the hot mixture, cooking until it thickens.
Can I prepare this dessert in advance?
Yes, you can prepare the pudding and blueberry sauce ahead of time. Assemble the dessert just before serving to maintain the best texture.
Is this dessert gluten-free?
Yes, this dessert is gluten-free as it does not contain any wheat-based ingredients.
Can I use a different citrus juice?
Yes, you can substitute lemon juice with lime or orange juice for a different citrus flavor.
Conclusion
This Lemon Pudding with Blueberries is a delightful dessert that combines the tartness of lemon with the sweetness of fresh berries. Its simple preparation and refreshing taste make it a perfect treat for any occasion. Whether served warm or chilled, it’s sure to be a hit with family and friends.
Lemon Pudding with Blueberries
Savor the refreshing combination of tangy lemon and sweet blueberries in this Lemon Pudding with Blueberries. This easy-to-make dessert is a crowd-pleaser, offering a perfect balance of flavors that will leave everyone craving more.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dessert, Sweet Treat
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup fresh blueberries
- 1 tbsp sugar
- 1 tbsp water
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- ¼ tsp salt
- 1 tsp vanilla extract
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
-
Prepare the Blueberry Sauce:
- In a small saucepan, combine the blueberries, 1 tbsp sugar, and 1 tbsp water.
- Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture thickens slightly (about 5 minutes).
- Remove from heat and set aside to cool.
-
Make the Lemon Pudding:
- In a medium saucepan, whisk together whole milk, heavy cream, ½ cup sugar, egg yolks, cornstarch, and salt until smooth.
- Place over medium heat and cook, whisking constantly, until the mixture thickens and begins to boil (about 5-7 minutes).
- Remove from heat and stir in vanilla extract, lemon juice, and lemon zest until combined.
-
Assemble the Dessert:
- Divide the lemon pudding evenly among serving dishes.
- Top each serving with a spoonful of blueberry sauce.
- Serve warm or chilled, as desired.
Notes
- Swap blueberries for other berries like raspberries, strawberries, or blackberries for a variation.
- For a dairy-free version, substitute coconut milk and coconut cream.
- Use honey or maple syrup instead of sugar for a natural sweetener.
