If you’ve never had Blueberry Pudding , you’re in for a treat! This delicious, fruity pudding is silky, fruity, and just the right amount of sweet. I love making the blueberry version for its deep, jammy flavor. It’s an easy and tasty way for me to include more fruit in my family’s diet.

It’s ridiculously easy to whip up with just a few ingredients, and the result? A rich, velvety pudding that’s perfect served warm or chilled, topped with a drizzle of cream.

This pudding isn’t just delicious—it’s also nostalgic. For my family, it’s a beloved comfort food. It’s often enjoyed as a dessert, but honestly, I’ve even had it for breakfast with a dollop of yogurt. The way the blueberries cook down into a thick, smooth pudding reminds me of homemade jam, but with an even more luxurious texture.

One of my favorite parts of making this pudding is blending it with a stick blender. It transforms the mixture into the silkiest, most velvety pudding imaginable. But if you love a bit of texture, you can skip that step and leave some of the blueberries whole. Either way, this dish is simple, elegant, and bursting with natural blueberry flavor.

Blueberry Pudding

Ingredients

1 lb blueberries (fresh or frozen)
1/2 cup sugar or honey (adjust to your taste)
2 cups water
2 1/2 tablespoons cornstarch (use 1/4 cup for a firmer pudding)
1/4 teaspoon vanilla extract

Instructions

In a pot, combine blueberries, sugar, and water. Bring to a gentle boil, stirring occasionally, and let it simmer until the berries burst and release their juices.

For a smooth pudding, use a stick blender to puree the mixture. If you like it with texture, you can leave the berries whole.

Mix the cornstarch with a little cold water to make a smooth slurry. Slowly pour it into the simmering blueberry mixture, stirring constantly to prevent lumps.

Keep stirring and cook until the pudding thickens.

Remove from heat and stir in the vanilla. Let it cool slightly before serving.

Enjoy warm or chilled with a swirl of cream or a dollop of whipped cream!