Blueberry pudding starts with a blueberry mixture simmered with sugar and lemon to create a chunky, flavorful base. A cornstarch slurry is prepared to thicken hot milk into a smooth, creamy consistency. This thickened milk is then combined with the blueberry sauce, along with vanilla and butter, to enhance the flavor and richness. The mixture is stirred until well blended, creating a luscious pudding texture. The pudding is then poured into serving dishes and allowed to cool, or chilled for a firmer set. Finally, it’s garnished with fresh blueberries, powdered sugar, and mint leaves before serving.
Ingredients:
For the Blueberry Base:
- 2 cups fresh blueberries (or frozen, thawed)
- 1/2 cup granulated sugar (adjust based on sweetness of blueberries)
- 1 tablespoon lemon juice
For the Pudding:
- 2 cups whole milk (or your preferred milk/almond milk)
- 1/4 cup cornstarch
- 1/4 cup cold water (for slurry)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter (optional, for extra creaminess)
For Garnish (Optional):
- Fresh blueberries
- Mint leaves
- A dusting of powdered sugar
Step-by-Step Instructions:
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Prepare the Blueberry Mixture:
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In a medium saucepan, combine the blueberries, granulated sugar, and lemon juice. Bring the mixture to a gentle simmer over medium heat. Allow the blueberries to break down slightly and release their juices, stirring occasionally. Simmer for about 5-7 minutes until you get a chunky sauce consistency. Remove from heat and let cool slightly.
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Make the Cornstarch Slurry:
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In a small bowl, whisk together the cornstarch and cold water until smooth. This slurry will help thicken the pudding without forming lumps.
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Heat the Milk:
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In another saucepan, pour in the milk along with the salt. Heat the milk over medium heat until it is hot but not boiling, stirring occasionally to prevent a skin from forming on the top.
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Combine Milk and Slurry:
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Slowly pour the cornstarch slurry into the hot milk while whisking continuously. Continue cooking the milk mixture on medium heat. Stir constantly until the mixture thickens and coats the back of a spoon (this should take about 5-7 minutes). Be careful not to let it boil vigorously, as that might break the smooth texture.
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Mix in Blueberries and Flavorings:
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Once the milk has thickened, stir in the prepared blueberry mixture. Add the vanilla extract and butter (if using) for extra richness. Mix thoroughly so that the blueberry flavor is evenly distributed throughout the pudding.
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Cool and Serve:
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Remove the saucepan from the heat and allow the pudding to cool slightly at room temperature. Pour the pudding into serving bowls or ramekins. For a firmer consistency, you can chill the pudding in the refrigerator for 2-3 hours. Just before serving, garnish with fresh blueberries, a sprinkle of powdered sugar, and mint leaves.
Enjoy your homemade blueberry pudding as a delightful dessert that balances tart and sweet with a creamy, smooth texture.
