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. This recipe, along with our blueberry pudding cake are as good as it gets when it comes to homemade pudding recipes, offering up a delicious blend of sweet and tangy. Yum!

P.S. If you’re looking for more ways to use blueberries, take a look at our list of the best 48 blueberry dessert ideas (including our popular blueberry whip salad).

Table of Contents

How to Make Blueberry Lemon Pudding

This is exactly how I use both fresh and frozen blueberries to make a yummy blueberry lemon pudding from scratch:

  1. Blend. Add the thawed blueberries, freshly squeezed lemon juice and sugar to a blender and blend until smooth.
  2. Boil. Pour the pureed blueberry mixture into a large saucepan and bring to a boil over high heat.
  3. Remove from the heat. Remove the blueberry mixture from the heat.
  4. Prepare the cornstarch mixture. Add the water, cornstarch and egg yolks to a large glass measuring cup and whisk to combine.
  5. Add a bit of blueberry puree. Add 1 cup of the hot blueberry puree and whisk to combine.
  6. Pour. Pour the cornstarch and blueberry mixture back into the pot and whisk vigorously.
  7. Cook. Cook the pudding over medium heat, whisking frequently.
  8. Boil and simmer. Bring the pudding to a boil and then reduce the heat and simmer for 3 minutes.
  9. Strain. Remove the pudding from the heat and strain through a fine mesh sieve.
  10. Prep the pudding. Lay a piece of plastic wrap over the surface of the pudding to prevent a thick “skin” from forming.
  11. Refrigerate. Refrigerate the pudding for a minimum of 2 hours.
  12. Prepare the whipped cream topping. Add the heavy cream and sugar to a bowl and beat until stiff peaks form.
  13. Serve. Serve the blueberry lemon pudding in dessert cups topped with the whipped cream topping.
Blueberry Lemon Pudding
Blueberry Lemon Pudding
Blueberry Lemon Pudding
Blueberry Lemon Pudding
easy blueberry cookie recipe

Blueberry Cookies


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.
Blueberry Lemon Pudding
Blueberry Lemon Pudding

This blueberry pudding has always been incredibly popular with kids! If you’re looking for other kid-friendly blueberry desserts and snacks, definitely give our easy blueberry milk, cinnamon blueberry rolls and blueberry ice cream made from scratch a try.

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
  • Gelatin
  • Chickpea flour
  • Soy lecithin
Blueberry Lemon Pudding
blueberry lemon sheet cake

Blueberry Lemon Sheet Cake


Blueberry Lemon Pudding Recipe

The most refreshing (and comforting) homemade blueberry lemon pudding with a whipped cream topping. Creamy, tart and delicious.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients 

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

Instructions 

  • 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. 

Nutrition

Calories: 250kcalCarbohydrates: 42gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 87mgSodium: 13mgPotassium: 106mgFiber: 2gSugar: 33gVitamin A: 430IUVitamin C: 12mgCalcium: 29mgIron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment and review below!

Emma Kelly

Lover of smoosh faced dogs, cooking (of all kinds), spending as much time as I can in the garden (especially with homegrown veg and cut flowers), and diy’ing everything! Make sure to follow me on Pinterest for more easy meals, (mostly) healthy desserts and crave-worthy snacks. Learn more about me here.

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