This delightful blueberry pudding is a sweet, fruity dessert that combines the tartness of fresh blueberries with a soft, spongy pudding texture. Perfect for a special occasion or a comforting treat after dinner.
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Preheat your oven to 180°C (350°F).
In a medium bowl, combine the flour, sugar, baking powder, and salt.
Add the melted butter, lemon zest and honey. Mix until the batter is smooth.
Gently fold the blueberries into the batter.
Pour the mixture into a greased baking dish.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the pudding cool slightly before serving.
For an extra special touch, serve the pudding with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the batter.
How should I store leftover pudding?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this pudding vegan?
Yes, for a vegan variation, use almond milk and coconut oil instead of butter.
What can I serve with blueberry pudding?
Serve warm or at room temperature, alone or with a scoop of ice cream or whipped cream.
Can I use other berries instead of blueberries?
Yes, you can substitute blueberries with raspberries or blackberries for a different berry flavor.
