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U.S. Highbush Blueberry Council

Blueberry Steamed Pudding
Blueberry Steamed Pudding


  • 5 tablespoons butter, divided
  • 1 tablespoon plus ¾ cup sugar, divided
  • 4 cups fresh or frozen (unthawed) blueberries, divided
  • ½ cup flour
  • ½ cup vanilla yogurt
  • 1 teaspoon vanilla extract
  • 6 eggs


  1. Using 1 tablespoon of the butter, grease a 1-½ quart microwaveable round baking dish or bowl and sprinkle with the 1 tablespoon sugar
  2. Set aside
  3. In a large microwaveable dish, toss 2 cups blueberries and the remaining ¾ cup sugar
  4. Cover loosely with clear plastic wrap and microwave on HIGH (100% POWER) until blueberries are tender, about 4 minutes
  5. In the container of a food processor, combine cooked blueberries, flour, yogurt, vanilla and the remaining 4 tablespoons butter
  6. Process until smooth
  7. Add eggs
  8. Pulse to blend
  9. Pour mixture into the reserved buttered dish
  10. Stir in remaining 2 cuts blueberries
  11. Cover dish loosely with plastic wrap
  12. Microwave on HIGH until set in the center, 12 to 14 minutes
  13. Prick plastic wrap to release steam
  14. Cover dish with a large plate and let stand 20 to 30 minutes
  15. Uncover and remove plastic wrap
  16. Invert pudding onto a serving plate
  17. Serve warm with additional vanilla yogurt, if desired

Number of servings (yield): 8


Tested in a 625 watt microwave oven

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