Lemon and buttermilk make for a wonderful, uber-tangy combo; and when called for in an easy, creamy, stove-top pudding, this heavenly match has “perfect dessert” – no matter the season – written all over it. The buttermilk cuts the sweetness of the pudding and helps accentuate its tart lemon flavor. A dollop of blueberry whipped cream, plus a few extra berries for an additional burst or two of fruitiness, takes this pudding straight over the top.
Lemon Buttermilk Pudding with Blueberry Whipped Cream
For the pudding:
- 3/4 cup granulated sugar
- 3 tbsps corn starch
- 1/2 tsp kosher salt
- 1 1/4 cups buttermilk
- 1 cup heavy cream
- 1 large egg
- 1/4 cup freshly squeezed lemon juice
- 2 tbsps lemon zest
- 1 tbsp unsalted butter
For the blueberry whipped cream:
- 1 cup blueberries coarsely chopped
- 3 tbsps granulated sugar more to taste
- 1 tsp freshly squeezed lemon juice
- 1 cup heavy cream
- 2 tbsps confectioners' suger
- 1 tsp vanilla extract
- Fresh blueberries
- In a medium saucepan, whisk the sugar, corn starch and salt. Whisk in the cream and buttermilk. Whisk in the egg, lemon juice and zest.
- Place the saucepan over medium-high heat and whisk constantly until the mixture begins to thicken, and bubbles begin popping on the surface, about 5 minutes. Once bubbling, whisk vigorously for one minute.
- Off the heat whisk in the butter and transfer the pudding to six 4-ounce ramekins. Cover each with plastic wrap and refrigerate until set, about 2 hours.
- To make the whipped cream, in a small bowl combine the chopped blueberries, granulated sugar and lemon juice, pressing the berries with a wooden spoon to release their juice.
- In the bowl of a stand mixer, fitted with the whisk attachment, or in a large mixing bowl and using a hand mixer, whisk the cream, confectioners’ sugar and vanilla on medium to medium-high speed, until soft peaks form. With a flexible spatula, fold the macerated blueberries into the cream and serve a dollop atop each pudding, along with a few fresh berries.
- The pudding will keep in the refrigerator for up to 3 days, making it an ideal make-ahead dessert.