Blueberry Pudding (Hinds)
A vibrant blueberry pudding featuring fresh wild blueberries, softened bread cubes, and a hint of lemon, perfect for a light, fruity dessert served with ice cream.
Ingredients
Instructions
- Mix the blueberries, sugar, salt, and water in a saucepan.
- Heat slowly on simmer for about 5 minutes.
- Pour melted butter over soft bread cubes and stir into the hot blueberries.
- Be careful not to crush the berries.
- Keep warm for about 30 minutes but do not cook further.
- Add a little lemon juice to the mixture.
- Serve with ice cream.
Tips & Substitutions
For a richer flavor, consider using fresh lemon zest along with the lemon juice. If wild blueberries are unavailable, you can substitute with cultivated blueberries but adjust the sugar to taste as they might be sweeter. Also, try adding a pinch of cinnamon for warmth. Be gentle when mixing the bread cubes with the blueberries to maintain their shape and texture.
Serving Suggestions
Serve the blueberry pudding warm, topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Watergate Ice Cream for an indulgent dessert experience. Consider adding a sprinkle of powdered sugar or a dollop of whipped cream for extra sweetness. This dish is perfect as a comforting end to a meal or for a special brunch.
Storage & Reheating
Store any leftover blueberry pudding in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, stirring occasionally to prevent sticking. You can also microwave in short intervals, but be cautious not to overheat, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Pudding (Hinds) contains roughly 1320 calories, with 5g protein, 60g carbohydrates, and 121g fat. It is an excellent source of vitamin C (96% of the Daily Value) and dietary fiber (42% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 507mg per serving (22% 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 frozen blueberries instead of fresh?
Yes, frozen blueberries can be used in this recipe, but they may release more liquid during cooking. If using frozen, reduce the water slightly to prevent the pudding from becoming too watery. Thaw them first for more even cooking.
Is this pudding suitable for vegetarians?
Absolutely! This blueberry pudding is entirely vegetarian, making it a great choice for those following vegetarian recipes. Just ensure that any ice cream served alongside is also vegetarian-friendly.
How can I make this recipe gluten-free?
To make the blueberry pudding gluten-free, substitute the soft bread cubes with gluten-free bread. Ensure that all other ingredients are also gluten-free, and follow the recipe as directed. The result will be just as delicious!
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).