Return to Content

Blueberry Pudding

Blueberry Pudding
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6-8

Experiment with various amounts of mint, lemon rind, and ginger to discover the combination that suits your palate best.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 quart blueberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 to 3 tablespoons soft butter
  • 6 slices good-quality white bread
  • Mint, chopped
  • Lemon rind, grated
  • Powdered ginger


In a pan, combine blueberries, sugar, and water. Boil for 10 minutes or until berries are soft. Butter bread generously. Put 2 slices of bread in the bottom of a dessert bowl. Sprinkle with chopped mint, grated lemon rind, and powdered ginger. Pour one third of the blueberry mixture over the bread. Repeat twice, omitting the mint, lemon rind, and ginger on the last layer. Run a knife through the pudding several times to help the bread absorb the blueberry juice. Chill for several hours or overnight. Serve plain, with vanilla ice cream, or with whipped cream.
Updated Wednesday, December 12th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111