Recipe courtesy of Sara Moulton

Summer Blueberry Pudding

Save Recipe
  • Level: Easy
  • Total: 8 hr 25 min
  • Prep: 15 min
  • Inactive: 8 hr
  • Cook: 10 min
  • Yield: 6 servings
Share This Recipe



  1. 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.
  2. 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.
  3. Refrigerate for 6 to 8 hours. Spoon onto plates and serve with vanilla ice cream or whipped cream.
Dorie Greenspan

Peach Blueberry Pie

23m Intermediate 100%
Four and Twenty Blackbirds

Blueberry Slab Pie

23m Advanced 95%
29m Easy 97%
25m Easy 95%

27m Easy 99%
Erin Jeanne McDowell

Blueberry Slab Pie

24m Easy 100%
36m Easy 96%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages