It’s hard to top a really good homemade pudding and this recipe for making a blueberry lemon pudding with a whipped cream top is definitely proof of that. It’s as good as it gets when it comes to homemade pudding recipes, offering up a delicious blend of sweet and tangy. Yum!
How to Make Blueberry Lemon Pudding
This is exactly how easy it is to make this yummy blueberry lemon pudding from scratch:
- Blend. Add the thawed blueberries, freshly squeezed lemon juice and sugar to a blender and blend until smooth.
- Boil. Pour the pureed blueberry mixture into a large saucepan and bring to a boil over high heat.
- Remove from the heat. Remove the blueberry mixture from the heat.
- Prepare the cornstarch mixture. Add the water, cornstarch and egg yolks to a large glass measuring cup and whisk to combine.
- Add a bit of blueberry puree. Add 1 cup of the hot blueberry puree and whisk to combine.
- Pour. Pour the cornstarch and blueberry mixture back into the pot and whisk vigorously.
- Cook. Cook the pudding over medium heat, whisking frequently.
- Boil and simmer. Bring the pudding to a boil and then reduce the heat and simmer for 3 minutes.
- Strain. Remove the pudding from the heat and strain through a fine mesh sieve.
- Prep the pudding. Lay a piece of plastic wrap over the surface of the pudding to prevent a thick “skin” from forming.
- Refrigerate. Refrigerate the pudding for a minimum of 2 hours.
- Prepare the whipped cream topping. Add the heavy cream and sugar to a bowl and beat until stiff peaks form.
- Serve. Serve the blueberry lemon pudding in dessert cups topped with the whipped cream topping.
(Also try: Blueberry Pudding Cake)
2 Quick Tips for Making Homemade Pudding
Here are a couple of quick tips for making the best homemade pudding from scratch:
- Make it creamier. Instead of using water, you can mix in something like whole milk or full fat coconut cream if you want to make your homemade pudding even creamier.
- Whisking is king. Always make sure to thorougly whisk your ingredients together when making pudding. This helps to make sure that your batter won’t end up with clumps.
More Blueberry Lemon Recipes:
How to Make Blueberry Lemon Pudding Without Egg
In order to make an egg-free version of this blueberry lemon pudding, you can just swap out the 2 egg yolks for any of the following substitutes:
- Apple sauce
- Pureed avocado
- Chickpea flour
- Soy lecithin
Blueberry Lemon Pudding with Whipped Cream Top
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
For the pudding:
- 1 ½ cups water
- ¼ cup cornstarch
- 2 egg yolks
- 20 ounces frozen blueberries, thawed and well drained
- ½ cup sugar
- 3 tbsp fresh lemon juice
For the whipped cream:
- ½ cup cold heavy cream
- 3 tbsp sugar
For decoration (optional):
- fresh blueberries
- Add the thawed blueberries, lemon juice and sugar to a blender and blend until smooth.
- Pour the puree in a large saucepan or pot and bring to a boil over high heat.
- Remove from the heat.
- In a large glass measuring cup add the water, cornstarch and egg yolks and whisk to combine.
- Add 1 cup of hot blueberry puree and whisk to combine.
- Pour the cornstarch blueberry mixture back to pot and whisk vigorously.
- Cook the pudding over medium heat, whisking frequently.
- Bring to a boil then reduce the heat and simmer for 3 minutes.
- Remove from the heat.
- Strain the pudding through a fine mash sieve.
- Lay a piece of plastic wrap over the surface of the pudding to prevent a thick “skin” from forming.
- Refrigerate for minimum 2 hours.
- To make the whipped cream, add the heavy cream and sugar to a bowl and beat until stiff peaks form.
- Serve the pudding in dessert cups toped with whipped cream.