Summer Blueberry Pudding – a delicious recipe with fresh blueberries, sugar, lemon juice, unsalted butter, white bread, Ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pick over the blueberries and remove the stems.
2
Rinse well, place in a heavy large saucepan, and stir in 1/4 cup water and the sugar.
3
Bring to a boil and cook, uncovered, until the berries are slightly softened and the juices are released, about 10 minutes.
4
Stir gently from time to time.
5
Remove from the heat, cool slightly, and stir in the lemon juice.
6
Spread the butter on the bread slices and sprinkle with the cinnamon.
7
Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with some of the bread slices, trimming to form a tight fit.
8
Spread 1/3 of the berries and juice evenly over the bread.
9
Repeat to make 3 layers in all.
10
Refrigerate for 6 to 8 hours.
11
Spoon onto plates and serve with vanilla ice cream or whipped cream.
243
kcal
Calories
6
g
Fat
49
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups fresh blueberries, preferably wild, 2/3 cup sugar, 2 teaspoons fresh lemon juice, 2 tablespoons unsalted butter, softened, and more.
Yes, Summer Blueberry Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
