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.

Print Pin
No ratings yet

Lemon Buttermilk Pudding with Blueberry Whipped Cream

Recipe Author Jessie Sheehan
Servings 6 4 ounce puddings


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


  • 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.

Subscribe to My Newsletter

Subscribe to my bi-monthly (extraordinarily newsy) newsletter, chock full of recipes and fascinating personal tidbits.

Invalid email address
I promise not to spam you. You can unsubscribe at any time.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating