Lemon Buttermilk Pudding with Blueberry Whipped Cream

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.

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Lemon Buttermilk Pudding with Blueberry Whipped Cream

Recipe Author Jessie Sheehan
Servings 6 4 ounce puddings

Ingredients

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

For serving:

  • Fresh blueberries

Instructions

  • 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.
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