Best Summer Blueberry Pudding Recipes

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STRAWBERRY AND BLUEBERRY SUMMER PUDDING



Strawberry and Blueberry Summer Pudding image

Provided by Lori Longbotham

Categories     Milk/Cream     Berry     Dairy     Fruit     Dessert     Freeze/Chill     Blueberry     Strawberry     Vanilla     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

2 pounds strawberries, hulled, sliced (about 2 3/4 cups)
6 tablespoons sugar, divided
Pinch of salt
1 pound blueberries (generous 3 cups)
4 tablespoons (1/2 stick) unsalted butter, room temperature
12 slices firm-textured white bread (such as Pepperidge Farm Original), crusts removed
2 cups chilled whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Steps:

  • Place strawberries, 2 tablespoons sugar, and salt in large bowl. Mash to coarse purée. Stir blueberries and 4 tablespoons sugar in large saucepan over medium heat until sugar dissolves and berries release juices, about 7 minutes. Increase heat; boil until mixture thickens slightly, stirring often, about 5 minutes. Remove from heat; add strawberry mixture.
  • Line 6-cup bowl with 3 sheets plastic wrap, leaving 6-inch overhang. Generously butter 1 side of bread slices. Line bowl with bread, buttered side up, cutting pieces to cover bowl completely. Pour berry mixture into bread-lined bowl. Top with remaining bread, buttered side down, cutting pieces to cover completely. Fold plastic wrap over bread. Place plate slightly smaller than top of bowl atop pudding. Weigh down plate with 4 pounds of canned goods or dried beans and chill at least 12 hours and up to 36 hours.
  • Beat cream, powdered sugar, and vanilla in large bowl until peaks form. Remove weights and plate from pudding. Open plastic wrap. Place large plate atop bowl and invert pudding. Remove bowl, then plastic. Spoon pudding onto plates. Serve with whipped cream.

BLUEBERRY SUMMER PUDDING



Blueberry Summer Pudding image

Categories     Dessert     Blueberry     Summer     Chill     Gourmet

Number Of Ingredients 8

1/2 cup water
1/3 cup sugar
1/2 teaspoon cinnamon, or to taste
1/4 teaspoon freshly grated nutmeg
4 cups fresh blueberries, picked over
six 1/2-inch-thick slices firm white sandwich bread
1/4 cup unsweetened applesauce
Accompaniment: low-fat vanilla yogurt or low-fat frozen yogurt if desired

Steps:

  • Line a 1 1/2-quart (8 1/2 by 4 1/2 by 3-inch) glass loaf pan with plastic wrap.
  • In a large heavy saucepan bring water, sugar, cinnamon, and nutmeg with blueberries to a boil over moderately high heat, stirring occasionally. Reduce heat and simmer mixture, stirring occasionally, 10 minutes, or until thickened. Remove pan from heat and cool mixture.
  • Trim bread slices into 4-inch squares. Spread some applesauce on one side of each bread slice and arrange 2 slices, applesauce side down, in one layer in bottom of pan. Pour about one-third blueberry mixture over bread. Repeat layering procedure twice, ending with blueberry mixture. Chill dessert, covered, at least 6 hours and up to 1 day.
  • Carefully invert dessert onto a large plate and discard plastic wrap. Serve with yogurt if desired.

BLUEBERRY-NECTARINE SUMMER PUDDING



Blueberry-Nectarine Summer Pudding image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 1h

Yield Six servings

Number Of Ingredients 5

6 1/4-inch-thick slices brioche
7 large nectarines, each peeled, pitted and cut into 6 slices
1 tablespoon fresh lemon juice
1/2 cup plus 2 tablespoons sugar
1 1/2 cups blueberries

Steps:

  • Preheat the oven to 350 degrees. Arrange the brioche in a 7 1/2-by-11 1/2-inch shallow baking dish in a single or slightly overlapping layer. Place the nectarines in a large bowl and toss with the lemon juice and 1/2 cup of sugar. Layer the nectarines over the bread.
  • Place the berries in the bowl and toss with 2 tablespoons of sugar. Scatter over the nectarines. Cover with aluminum foil and bake until very soft but not mushy, about 45 minutes to 1 1/2 hours, depending on the ripeness of the fruit. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 2 grams, Carbohydrate 65 grams, Fat 3 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 40 grams

SUMMER BLUEBERRY PUDDING



Summer Blueberry Pudding image

Provided by Food Network

Categories     dessert

Time 8h25m

Yield 6 servings

Number Of Ingredients 7

3 cups fresh blueberries, preferably wild
2/3 cup sugar
2 teaspoons fresh lemon juice
2 tablespoons unsalted butter, softened
12 slices homemade-style white bread, about 3/4 pound, crusts removed
Ground cinnamon, for sprinkling
Vanilla ice cream or whipped cream as an accompaniment

Steps:

  • Pick over the blueberries and remove the stems. Rinse well, place in a heavy large saucepan, and stir in 1/4 cup water and the sugar. Bring to a boil and cook, uncovered, until the berries are slightly softened and the juices are released, about 10 minutes. Stir gently from time to time. Remove from the heat, cool slightly, and stir in the lemon juice.
  • Spread the butter on the bread slices and sprinkle with the cinnamon. Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with some of the bread slices, trimming to form a tight fit. Spread 1/3 of the berries and juice evenly over the bread. Repeat to make 3 layers in all.
  • Refrigerate for 6 to 8 hours. Spoon onto plates and serve with vanilla ice cream or whipped cream.

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