Ingredients for Blueberry Pudding
- Fresh Blueberries
- 3/4 cup packed light brown sugar
- All Purpose Flour
- Unsalted Butter
- 1/2 cup milk
- 1 large egg
- Lemons, Rind Of
- 1 teaspoon vanilla extract
- Whipped Topping
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How to Make Blueberry Pudding
- Preheat oven to 350°F (175°C). Grease a 9-inch pie plate.
- In a medium bowl, gently combine 2 cups fresh blueberries, 1/4 cup packed light brown sugar, and 1 tablespoon all-purpose flour. Toss to coat the blueberries evenly.
- Pour the blueberry mixture into the prepared pie plate.
- In a separate bowl, cut 1 cup (2 sticks) cold unsalted butter into 1 cup all-purpose flour using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup packed light brown sugar.
- Add 1/2 cup milk, 1 large egg, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract. Mix until just combined. Do not overmix.
- Pour the batter evenly over the blueberry filling in the pie plate.
- Bake for 55-60 minutes, or until the topping is golden brown and the filling is bubbling. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Let the pudding cool for at least 10 minutes before serving. Serve warm or at room temperature.
- Top with whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
146g
Fat
54g
Carbs
20g
