Blueberry Pudding
A vibrant blueberry pudding that combines fresh blueberries with a tender batter and a sweet, fruity topping. Baked to perfection, it offers a warm, comforting dessert with bright citrus and cinnamon notes, perfect for family gatherings or as a delightful treat for blueberry lovers.
Ingredients
Instructions
- Line a well-greased 8-inch pan, about 2 inches deep, with blueberries, lemon juice, and cinnamon.
- Cream the butter and 3/4 cup sugar; add the milk and mix well.
- Sift together the flour, baking powder, and salt, then add to the wet mixture and stir until combined.
- Spread the batter evenly over the blueberries in the prepared pan.
- In a separate bowl, mix 1 cup sugar, a dash of salt, and cornstarch; sprinkle this mixture evenly over the batter.
- Pour boiling water over the top without stirring.
- Bake at 375°F (190°C) for 1 hour or until the topping is golden and the filling is bubbly.
- Serve hot with whipped cream or vanilla ice cream.
Tips & Substitutions
For a lighter version, you can reduce the sugar or substitute with a natural sweetener like honey or maple syrup. If you don't have fresh blueberries, frozen ones work just as well; just rinse and pat dry before using. Adding a pinch of nutmeg can enhance the flavor profile. Be careful not to overmix the batter to keep the pudding light and fluffy.
Serving Suggestions
This blueberry pudding is best served warm, topped with a generous dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Iced Brownies for a delightful dessert spread. Consider serving it alongside a fresh fruit salad for a balanced meal. Perfect for family gatherings or a cozy night in.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through. You can also microwave individual portions for about 30-45 seconds, adding a dollop of whipped cream for extra moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Pudding contains roughly 734 calories, with 5g protein, 79g carbohydrates, and 45g fat. It is an excellent source of vitamin C (40% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1196mg per serving (52% 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 strawberries. Just be sure to adjust the sugar level according to the sweetness of the fruit you choose. Mixed berries can also create a delicious flavor combination.
Is this recipe suitable for gluten-free diets?
To make this blueberry pudding gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, especially baking powder, are gluten-free. The texture may vary slightly, but it should still turn out delicious.
How can I make this dish more visually appealing?
For an attractive presentation, sprinkle some fresh blueberries or mint leaves on top just before serving. You can also drizzle a little lemon glaze over the pudding for added color and flavor. This will make it look as good as it tastes!
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).