Best 10 Blueberry Pudding With Lemon Cream Sauce Recipes
Indulge in a delectable journey as we explore the tantalizing world of blueberry pudding, a dessert that combines the sweet, juicy blueberries with a luscious lemon cream sauce. With its vibrant colors, enchanting aromas, and symphony of flavors, this classic treat promises an unforgettable experience. Prepare to embark on a culinary adventure, where we uncover the secrets to creating the perfect blueberry pudding with a zesty lemon cream sauce that will tantalize your taste buds and leave you craving for more.
Here are our top 10 tried and tested recipes!
OVER-THE-TOP BLUEBERRY BREAD PUDDING
This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It's a favorite for our summer celebrations. -Marilyn Haynes, Sylacauga, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.
Nutrition Facts : Calories 869 calories, Fat 54g fat (33g saturated fat), Cholesterol 195mg cholesterol, Sodium 344mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 11g protein.
BLUEBERRY BUCKLE WITH LEMON SAUCE
This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. -Maureen Carr, Carman, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings (1 cup sauce).
Number Of Ingredients 20
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries. , Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.
Nutrition Facts : Calories 402 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 285mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY-LEMON SAUCE
Provided by Dede Wilson
Categories Sauce Berry Citrus Fruit Dessert Blueberry Lemon Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves. Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher. Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature. DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using.
BLUEBERRY PUDDING WITH HARD SAUCE
The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter-sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.
Provided by GOBLUEINGA
Categories World Cuisine Recipes European UK and Ireland English
Time 1h15m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
- In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
- In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 73.4 g, Cholesterol 108.7 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 212.8 mg, Sugar 53.1 g
BLUEBERRY PUDDING WITH LEMON CREAM SAUCE
Number Of Ingredients 17
Steps:
- 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 mixing bowl, whip the cream fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing 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 combined. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350° for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
BREAD PUDDING WITH BLUEBERRY-LEMON SAUCE
Make and share this Bread Pudding With Blueberry-Lemon Sauce recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h17m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut bread into 2 inch cubes.
- Beat sugar and eggs at medium speed with an electric mixer until fluffy.
- Add whipping cream and next 4 ingredients, beating until blended.
- Fold in bread cubes and blueberries; pour into a lightly greased 13x9-inch pan.
- Let stand 10 minutes.
- Bake at 375* for 40 to 45 minutes.
- Cool in pan on a wire rack 5 minutes.
- Serve with Blueberry Lemon Sauce and, if desired, whipped cream.
- To prepare sauce; bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly.
- Reduce heat; add blueberries, and simmer; stirring constantly; 3 to 5 minutes or until thickened.
Nutrition Facts : Calories 568, Fat 28.6, SaturatedFat 16.3, Cholesterol 195.8, Sodium 433.6, Carbohydrate 67.8, Fiber 3, Sugar 30.3, Protein 11.8
BLUEBERRY BREAD PUDDING WITH CUSTARD SAUCE
Blueberries are so yummy, especially in this dessert! Cook time includes time for makeing sauce. The sweet dessert known as Bread pudding (not be confused with bread and butter pudding) is rather more popular in the UK than in the US, but it is hardly unknown in America, especially in the south. Bread Pudding has been around a long time. It's been around in England since the 13th century. It has its origins as a source of food for the poorer elements of society, and was in fact called "Poor Man's Pudding".
Provided by Sharon123
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.
- Combine next 4 ingredients in a large bowl; beat well.
- Add bread cubes, and let stand 5 minutes.
- Fold in blueberries and lemon rind; spoon into prepared dish.
- Bake at 350* for 35 minutes or until lightly browned and puffed.
- Serve warm with Custard Sauce.
- Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
- Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.
- Bring water in bottom of double boiler to a boil.
- Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.
- Cool slightly.
- Add vanilla and lemon rind.
- Yield: 1 1/3 cups.
BLUEBERRY PUDDING WITH LEMON CREAM SAUCE
'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.'
Provided by Allrecipes Member
Time 1h20m
Yield 9
Number Of Ingredients 15
Steps:
- 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 mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing 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 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.
Nutrition Facts : Calories 533.4 calories, Carbohydrate 73.4 g, Cholesterol 115.3 mg, Fat 25.3 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 15.4 g, Sodium 348.8 mg, Sugar 48.8 g
BLUEBERRY PUDDING WITH LEMON CREAM SAUCE
Number Of Ingredients 17
Steps:
- 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 mixing bowl, whip the cream fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing 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 combined. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350° for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
LITTLE BLUEBERRY PUDDINGS WITH LEMON CURD SAUCE
These little puds look deceptively sweet, but they contain a sponge bursting with berries and the sauce is deliciously tangy
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.
- Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
- Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
- To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.
Nutrition Facts : Calories 540 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium
Tips:
- Choose fresh, ripe blueberries: This will ensure the best flavor and texture in your pudding.
- Use a heavy-bottomed saucepan: This will help to prevent the pudding from scorching.
- Stir the pudding constantly: This will help to prevent it from curdling.
- Don't overcook the pudding: It should be thick and creamy, but not too firm.
- Serve the pudding warm or cold: It's delicious either way!
- Garnish the pudding with fresh blueberries, whipped cream, or lemon zest: This will add a pop of flavor and color.
Conclusion:
Blueberry pudding with lemon cream sauce is a delicious and easy-to-make dessert that's perfect for any occasion. It's a great way to use up fresh blueberries, and the lemon cream sauce adds a light and refreshing flavor. Whether you serve it warm or cold, this pudding is sure to be a hit!
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