Easy Blueberry Steamed Pudding Recipe

In preparation for Valentine’s Day check out the following Valentine’s Day inspired recipe.  A recipe created by Guiding Stars’ expert chef, Erin Dow. Delicious and Nutritious!

Blueberry Steamed Pudding

Blueberry Steamed Pudding

Yield: 10 people
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes


  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons grated lemon zest
  • 1/8 teaspoon grated nutmeg
  • 1 egg yolk, room temperature, white reserved
  • 2 tablespoons butter, melted
  • 4 tablespoons brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1 cup skim milk
  • 1 egg white, room temperature
  • 2 cups blueberries, fresh or frozen (not thawed)


Over a medium mixing bowl, sift together the dry ingredients and lemon zest. Set aside.

In a large mixing bowl, combine the egg yolk, melted butter, brown sugar and vanilla by beating them together with a whisk until combined and the brown sugar is dissolved. Pour 1/3 of the milk into the bowl and whisk together to loosen the mixture, then add the rest of the milk and stir to combine. Set aside.

Using a hand or stand mixer, beat the two egg whites in a medium bowl until stiff peaks are just reached (when you lift the beaters from the mixture the egg whites form a peak that does not fall over). Do not overbeat.

Working quickly and using a rubber spatula, stir the dry ingredients lightly but thoroughly into the milk mixture. Batter will seem runny at first but it will quickly start to firm up from the action of the baking powder. Scoop 1/3 of the egg whites into the batter and stir lightly to combine and lighten the mixture. Scoop the remaining egg whites into the batter and gently but quickly fold them in, scooping the batter from the bottom up and preserving as much air as possible. Add the blueberries and fold in until evenly distributed.

Turn the batter into your steamed pudding mold or a metal or ceramic bowl (preferably one that is taller than it is wide). Cover tightly with a lid, if using, or with a layer of oiled parchment paper topped with a tight layer of aluminum foil. On a rack or a dish towel rolled into a ring, place the mold into the simmering water, cover the stock pot, and cook at a low simmer (a gentle bubbling at low to medium- low heat) for 1 hour and 45 minutes. Remove the mold from the water and set to cool for 15-20 minutes.

To unmold, remove the mold cover, place your desired serving plate upside down over the mold, and then quickly flip the two over and set the plate down. Tap the mold with a wooden spoon to assist with release, and lift one side to see that it has; if not, continue tapping the top and sides. Serve warm or room temperature.


Tip: Place your desired mold or bowl into the bottom of a lidded stock pot deep enough to accommodate it. Holding the mold or bowl down with your hand if it’s prone to floating, fill the pot with water until it reaches halfway up the side of your mold. Remove the mold and spray thoroughly with non-stick pan spray—including the cover if available. Cover the stock pot, bring the water to the boil, and reduce to a simmer before beginning the recipe preparation.

If using frozen blueberries, make sure they’re frozen solid unless you want a blue pudding; course, the kids might like that…


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