Blueberry Batter Pudding
Blueberry Batter Pudding offers a delightful combination of sweet blueberries with a tender batter and a hint of lemon and cinnamon. Perfect for dessert or a special treat, it balances fruity freshness with a comforting cake-like texture, appealing to those who enjoy vibrant flavors and cozy baked goods.
Ingredients
- 2 cups blueberries ⓘ
- 3 tablespoons lemon juice ⓘ
- 3 tablespoons butter ⓘ
- 3 tablespoons sugar ⓘ
- 1 egg ⓘ
- 1/2 teaspoon vanilla extract ⓘ
- 1 cup flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1 tablespoon cornstarch ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1 teaspoon grated lemon rind ⓘ
- 2/3 cup boiling water ⓘ
- whipped cream (optional) ⓘ
Instructions
- Pick over and wash the blueberries, then place them in a shallow baking dish.
- Sprinkle the blueberries with lemon juice.
- Cream together the butter, 1/2 cup sugar, egg, and vanilla until well blended.
- Mix the flour, baking powder, and salt.
- Stir the flour mixture into the creamed mixture.
- Spread the batter over the blueberries.
- In a separate bowl, mix 1/3 cup sugar, cornstarch, cinnamon, and lemon rind.
- Stir in boiling water until smooth.
- Pour the boiling water mixture over the batter and blueberries.
- Bake at 375°F (190°C) for 45 minutes or until golden brown and a pick inserted near the center comes out clean.
- Serve warm, plain or with whipped cream if desired.
Tips & Substitutions
For a sweeter pudding, consider adding more sugar to the blueberries or the batter. If you don’t have fresh blueberries, you can substitute with frozen ones, but thaw and drain them first to avoid excess moisture. To enhance the flavor, try adding a pinch of nutmeg along with the cinnamon. This dish is a delightful twist on classic American recipes.
Serving Suggestions
Serve the blueberry batter pudding warm, either plain or topped with a dollop of whipped cream for added richness. It pairs beautifully with the light and zesty flavors of Baked Lemon Pudding (Low-Fat, Low Sugar). For a complete meal, consider serving it alongside a fresh fruit salad or a scoop of vanilla ice cream.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 30 seconds, or warm it in the oven at 350°F (175°C) until heated through. This pudding tastes best when served fresh but can still be enjoyed later.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Batter Pudding contains roughly 655 calories, with 6g protein, 83g carbohydrates, and 32g fat. It is an excellent source of calcium (28% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 876mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Yes, you can substitute blueberries with other berries like raspberries or blackberries. Stone fruits such as peaches or cherries also work well. Just adjust the sugar based on the sweetness of the fruit you choose.
Is it possible to make this recipe gluten-free?
Absolutely! You can replace regular flour with a gluten-free all-purpose blend. Make sure the baking powder is gluten-free as well, and your dessert will still turn out delicious.
How can I make this pudding less sweet?
To reduce the sweetness, cut back on the sugar in the batter and the blueberry mixture. You can also increase the lemon juice slightly to balance the flavors with acidity, making it more tangy and refreshing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).