Blueberry Lemon Pudding

Blueberry Lemon Pudding with Whipped Cream Top

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



For the pudding: 


For the whipped cream: 


For decoration (optional): 


  1. Add the thawed blueberries, lemon juice and sugar to a blender and blend until smooth. 
  2. Pour the puree in a large saucepan or pot and bring to a boil over high heat. 
  3. Remove from the heat. 
  4. In a large glass measuring cup add the water, cornstarch and egg yolks and whisk to combine. 
  5. Add 1 cup of hot blueberry puree and whisk to combine. 
  6. Pour the cornstarch blueberry mixture back to pot and whisk vigorously.
  7. Cook the pudding over medium heat, whisking frequently. 
  8. Bring to a boil then reduce the heat and simmer for 3 minutes. 
  9. Remove from the heat. 
  10. Strain the pudding through a fine mash sieve. 
  11. Lay a piece of plastic wrap over the surface of the pudding to prevent a thick “skin” from forming. 
  12. Refrigerate for minimum 2 hours. 
  13. To make the whipped cream, add the heavy cream and sugar to a bowl and beat until stiff peaks form.
  14. Serve the pudding in dessert cups toped with whipped cream. 

Print Recipe

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon