Blueberry Pudding with Lemon Cream Sauce

This will be your family's favorite part of the 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 you will be making it several times during blueberry season...but your family will never complained about having it too often.


9 servings

Lemon Cream Sauce Ingredients

2 teaspoons cornstarch
1/2 cup granulated (white) sugar
2/3 cup water
2 tablespoons lemon juice
1 cup heavy whipping cream

Pudding Ingredients

2 cups all-purpose flour
1 1/2 cups granulated (white) 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


Preheat oven to 350°F (177°C). Grease a 9-inch square baking pan with cooking spray.

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 prepared baking pan. Sprinkle berries over batter.

Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Serve warm or cold with Lemon Cream Sauce.

Preparation Time: 25 minutes
Bake Time: 55 minutes

Nutritional Information

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

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