Blueberry Pudding

Makes 6 servings 

When they come in season, I throw blueberries into everything. Since they’re packed with antioxidants and taste delicious, there’s really never a wrong way to use them. If you’re looking to add an extra punch to this recipe, use lighter colored blueberries. It adds a sour twist to a classic dessert. If you’re hoping for something sweeter, choose bigger and darker blueberries!



3 egg yolks
1 cup milk
2 tsp. lemon zest
6 tbsp. fresh lemon juice
2 tbsp. unsalted butter, melted
¼ tsp. salt
1/3 cup all-purpose flour
¾ cup granulated sugar
3 egg whites
1 cup blueberries



1. Preheat the oven to 350°F. Grease 6 ramekins.
2. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter and salt. Add the flour and sugar and whisk until smooth.
3. In a stand mixer, beat the egg whites until soft peaks form. Combine ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites, then the blueberries and, using a spatula, fold into the lemon mixture until smooth.
4. Divide the mixture into the 6 ramekins and place them on a baking dish. Pour water into the pan, reaching halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45–50 minutes, or until the cakes are puffy and lightly golden on top. Remove the ramekins from the baking dish and let cool for 20 minutes before serving.



Calories 260
Total Fat 8g (10%)
Saturated Fat 4.03g (20%)
Trans Fat 0.155g
Total Carbohydrate 43g (16%)
Dietary Fiber 1g (4%)
Total Sugars 36g
Includes 0g Added Sugars (0%)
Cholesterol 105mg (35%)
Sodium 150mg (7%)
Protein 6g (12%)
Vitamin D 2mcg (10%)
Calcium 64mg (4%)
Iron 0.75mg (4%)
Potassium 133mg (2%)
Phosphorus (6%)


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