Blueberry Pudding
Indulge in the velvety goodness of homemade Blueberry Pudding, a luscious dessert bursting with the sweet, tangy flavors of fresh blueberries. This easy, no-bake treat combines the natural juiciness of ripe blueberries with a silky, creamy pudding base thickened with cornstarch and milk, making it both light and satisfying. Elevated with a hint of fragrant vanilla and a pinch of salt to balance the sweetness, this pudding sets beautifully with a smooth texture that’s absolutely irresistible. Ready in just 25 minutes of prep and cook time, this dessert is perfect for a make-ahead treat to wow family or guests. Serve chilled with a dollop of whipped cream and a sprinkle of fresh blueberries for a visually stunning and decadent finish. Packed with irresistible flavor and simple ingredients, this Blueberry Pudding is destined to be a favorite for weeknight indulgences and special occasions alike!
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Recipe Information
Ingredients
- 1.5 cups Fresh blueberries
- 0.5 cups Granulated sugar
- 3 tablespoons Cornstarch
- 2 cups Milk
- 1 teaspoon Vanilla extract
- 0.125 teaspoons Salt
- 0.5 cups Whipped cream (optional, for garnish)
- 0.25 cups Fresh blueberries (optional, for garnish)
Instructions
Rinse 1.5 cups of fresh blueberries and add them to a medium saucepan.
Sprinkle 0.5 cups of granulated sugar over the blueberries and stir to combine.
In a small bowl, mix 3 tablespoons of cornstarch with 0.5 cups of milk until smooth. This will be your thickening agent.
Pour the remaining 1.5 cups of milk into the saucepan with the blueberries and sugar.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently.
Once the mixture begins to simmer, slowly add the cornstarch-milk mixture while continuously stirring to prevent lumps from forming.
Add 1 teaspoon of vanilla extract and 1/8 teaspoon of salt to the saucepan, and continue stirring until the pudding thickens (about 5-7 minutes).
Remove the pudding from heat and let it cool for about 10 minutes.
Pour the pudding into serving dishes or bowls and cover the surface with plastic wrap to prevent a skin from forming.
Chill the pudding in the refrigerator for at least 2 hours before serving.
Optional: Before serving, garnish with whipped cream and a few fresh blueberries for an extra touch of elegance and flavor.
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 40.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 152 mg | 12% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 231 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
