Recipe for Blueberry Pudding at Home Easy

Name: Recipe for Blueberry Pudding at Home Easy
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 8 portions
Cuisine: Dessert
Ingredients: 3 cup approximately 450 g of fresh or frozen blueberries; 1/2 cup (100 g) of sugar; 1 tbsp (15 ml) of lemon juice; 1 tbsp fécule de maïs (optional, to thicken); 1/3 cup (75 g) of softened butter; 3/4 cup (150 g) of sugar; egg; 1 tsp (5 ml) of vanilla extract; 1 1/2 cup (190 g) of all-purpose flour; 2 tsp (10 ml) of baking powder; 1/4 tsp salt; 3/4 cup (180 ml) of milk

Prep20 min

Cook45 min

Servings8

DifficultyMedium

By Menucochon|

May 10, 2025

|Updated: Dec 20, 2025

Preparation

Instructions

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Preheat the oven and prepare the filling
Preheat your oven to 180°C (350°F). In a medium saucepan, add the blueberries, sugar, lemon juice, and cornstarch (if you want a thicker syrup consistency). Heat over medium heat for 5 to 7 minutes while stirring gently. Once the mixture starts to thicken and lightly simmer, remove from heat. Pour this filling into a 9 x 9 inch (23 x 23 cm) square baking dish lightly buttered or lined with parchment paper.
Prepare the cake batter
In a large bowl, cream the softened butter with the sugar until you get a pale and fluffy mixture. Add the egg and vanilla, then mix until smooth. In another bowl, combine the dry ingredients: flour, cake flour, and salt. Gradually incorporate them into the wet mixture, alternating with the milk. Do not overmix: the batter should be smooth but not too worked, to keep it as moist as possible.
Prepare the blueberry pudding
Gently place the cake batter on top of the blueberry filling in the baking dish. Spread evenly using a spatula to cover all the fruits. It's okay if some blueberries rise to the surface during cooking - this will give a nice marbled effect.
Baking
Bake in the center of the oven for 40 to 45 minutes, or until the top is well browned and a toothpick inserted in the center comes out clean. The blueberry pudding should be well risen and slightly crispy on top, while remaining tender inside.
Cooling and serving
Let cool for about 10 minutes before serving. The blueberry pudding is delicious warm, but can also be eaten cold.

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Our Tips

Chef's tips for making this recipe

Vanilla Ice Cream: An essential companion for the blueberry pudding.

Custard or Whipped Cream: For a more refined dessert.

Maple Syrup: A drizzle over a hot portion... irresistible!

Greek Yogurt: For a lighter version at breakfast.

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Serving Suggestions

Frequently Asked Questions

1 question about this recipe

Frozen blueberries : No need to thaw, add them directly to the saucepan. This helps maintain their texture.
Other fruits : This recipe also works with strawberries, blackberries or a mix of small fruits.
Adding spices : A pinch of cinnamon or nutmeg can enhance the cake batter.
Lactose-free version : Use almond or oat milk and vegetable butter.
Vegan version : Replace the egg with apple compote (1/4 cup) and use vegetable substitutes for butter and milk.