This lemon and blueberry pudding offers a delightful combination of tangy lemon and sweet blueberries, creating a refreshing and vibrant dessert. Using simple ingredients like natural yogurt, eggs, and fresh citrus zest, this pudding embodies a light texture and a rich flavor profile, enhanced by bursts of blueberry. The addition of a homemade blueberry and lemon glaze elevates this dessert, making it not only visually appealing but also irresistibly tasty.
Why You'll Love This: The lemon's zestiness perfectly complements the natural sweetness of the blueberries, providing a balanced and refreshing taste. The use of yogurt adds a creamy texture and slight tang, enhancing the overall flavor complexity. This pudding is ideal for those who appreciate a dessert that is not overly sweet yet full of fresh, fruity flavors.
Perfect Occasion: This pudding is a perfect choice for any occasion, from family gatherings to more formal events. Its bright flavors make it particularly suitable for spring and summer celebrations, but it can certainly be enjoyed year-round. Serve it at brunch, as a festive dessert at gatherings, or simply as a treat to brighten a weekday meal.
Decoration Tips:
- Drizzle the blueberry and lemon glaze generously over the cooled pudding for a glossy finish that adds both flavor and a touch of elegance.
- Garnish with fresh blueberries and thin lemon slices to emphasize the natural ingredients used in the pudding.
- A light dusting of powdered sugar just before serving can also enhance its visual appeal, making it even more inviting.
Ingredients:
- 2 eggs
- 100 grams of sugar (or equivalent sweetener)
- 60 ml of oil
- 160 grams of natural yogurt
- 250 grams of all-purpose flour
- 2 teaspoons of baking powder
- Zest of 2 lemons
- Juice of 1 large lemon
- 1/2 cup of frozen blueberries
Optional Glaze:
- A few blueberries microwaved with a splash of water to extract the juice
- 8 tablespoons of icing sugar
- Juice from 1/2 a lemon
Instructions:
- In a large bowl, beat the eggs with the sugar for 3-4 minutes until light and fluffy.
- Add the oil and yogurt, mixing well after each addition.
- Stir in the lemon zest and half of the flour mixed with the baking powder.
- Add the lemon juice, then gradually mix in the remaining flour until just combined.
- Fold in the frozen blueberries gently to avoid breaking them up.
- Pour the batter into a greased baking mold.
- Bake in a preheated oven at 170 degrees Celsius for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- For the glaze, microwave a few blueberries with a splash of water, mash them with a fork to extract the juice, and mix with lemon juice and icing sugar until smooth. Drizzle over the cooled pudding.
Enjoy this delicious lemon and blueberry pudding, a simple yet sophisticated dessert that’s sure to please any crowd with its fresh and zesty flavors!