Blueberry Sour Cream Pudding
A moist blueberry sour cream pudding with tender crumb, perfect for cozy desserts or brunch gatherings, featuring fresh blueberries and a hint of vanilla flavor.
Ingredients
Instructions
- Mix sour cream and sugar in a bowl, then add the egg and blueberries and stir well.
- Sift flour with salt, soda, and baking powder, then stir into the sour cream mixture.
- Add vanilla and mix until combined.
- Pour the batter into a greased 8 x 8 x 2-inch square pan.
- Bake at 375°F for 35 minutes or until the top is browned.
- Serve warm with hard sauce or milk seasoned with nutmeg, cinnamon, sugar, and vanilla to taste.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of sour cream. If fresh blueberries aren't available, frozen ones can work; just be sure to fold them in gently to prevent the batter from turning blue. Also, you can substitute half of the sugar with honey or agave syrup for a different sweetness profile. This Blueberry Sour Cream Pudding can also be enhanced with a sprinkle of lemon zest for added flavor.
Serving Suggestions
Serve the Blueberry Sour Cream Pudding warm, drizzled with a hard sauce or a splash of milk seasoned with nutmeg, cinnamon, sugar, and vanilla. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a refreshing contrast, consider serving alongside a light fruit salad or browsing more American recipes for complementary dishes.
Storage & Reheating
Store any leftover pudding in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for 20-30 seconds or until warm, ensuring you don't overheat to avoid drying out the texture. This dessert is best enjoyed fresh but can still be delightful when reheated.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Sour Cream Pudding contains roughly 327 calories, with 3g protein, 40g carbohydrates, and 2g fat. It is a good source of calcium (19% of the Daily Value). Note that it is relatively high in sodium, at 493mg per serving (21% 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 in this recipe?
Yes, you can substitute blueberries with other berries such as raspberries or blackberries, or even diced peaches or apples. Just keep in mind that different fruits may alter the moisture content slightly, so adjust baking time as needed.
What is the best way to grease the pan?
For this recipe, using butter or a non-stick cooking spray works best. If you prefer a healthier option, you can also use coconut oil. Make sure to coat the pan evenly to prevent sticking, especially with this moist pudding.
How can I tell when the pudding is done baking?
The pudding is done when the top is browned and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Keep an eye on it towards the end of the baking time to ensure it doesn’t overbake.
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).