Blueberry Pudding with Lemon Cream Sauce Recipe

Blueberry Pudding with Lemon Cream Sauce Recipe
Blueberry Pudding with Lemon Cream Sauce Recipe photo by Taste of Home
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Blueberry Pudding with Lemon Cream Sauce Recipe

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"THIS IS my favorite part of my favorite meal! The 'pudding' really bakes up as a cake, but the delicious lemon sauce crowning each piece has a pudding-like consistency. This dessert is so good I can't resist making it several times during blueberry season...but my family has never complained about having it too often."
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min.

Ingredients

  • LEMON CREAM SAUCE:
  • 2 teaspoons cornstarch
  • 1/2 cup sugar
  • 2/3 cup water
  • 2 tablespoons lemon juice
  • 1 cup heavy whipping cream
  • PUDDING:
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 2/3 cup butter, cubed
  • 2 eggs
  • 3/4 cup milk
  • 2 cups fresh blueberries, washed and drained

Directions

In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool.
In a bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use.
For pudding, combine dry ingredients in another bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter.
Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Serve warm or cold with Lemon Cream Sauce. Yield: 9 servings.
Originally published as Blueberry Pudding with Lemon Cream Sauce in Reminisce July/August 1993, p47

Nutritional Facts

1 piece: 535 calories, 25g fat (15g saturated fat), 123mg cholesterol, 393mg sodium, 73g carbohydrate (49g sugars, 2g fiber), 6g protein.

  • LEMON CREAM SAUCE:
  • 2 teaspoons cornstarch
  • 1/2 cup sugar
  • 2/3 cup water
  • 2 tablespoons lemon juice
  • 1 cup heavy whipping cream
  • PUDDING:
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 2/3 cup butter, cubed
  • 2 eggs
  • 3/4 cup milk
  • 2 cups fresh blueberries, washed and drained
  1. In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool.
  2. In a bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use.
  3. For pudding, combine dry ingredients in another bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter.
  4. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Serve warm or cold with Lemon Cream Sauce. Yield: 9 servings.
Originally published as Blueberry Pudding with Lemon Cream Sauce in Reminisce July/August 1993, p47

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