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U.S. Highbush Blueberry Council

Blueberry Cornbread Pudding with Blueberry Coulis

Blueberry Cornbread Pudding with Blueberry Coulis

Executive Chef Phyllis Kaplowitz, Jacob Wirth Restaurant, Boston

Any brunch or dessert menu would profit from this luscious blueberry and cornbread pudding, surrounded with a sweet and silky blueberry coulis. For an extra flourish, add a scoop of lemon sorbet or swirl of whipped cream. Hint: Pudding that’s left at the end will reheat beautifully the next day.



  • 6 cups prepared cornbread cut in small cubes (about 1.5 boxes of cornbread mix, prepared)
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 4 eggs
  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • 2 cups fresh or frozen blueberries
  • 1/2 cup unsalted pistachios, skins removed



  1. Preheat oven to 225°F
  2. On a baking sheet, place cornbread cubes
  3. Bake until dry, stirring occasionally, about 1 hour
  4. Cool
  5. Increase oven temperature to 375°F
  6. Grease a 10- x 12-inch pan
  7. In a bowl, thoroughly combine sugar, cinnamon, milk, cream, eggs, yolks and vanilla extract
  8. Gently stir in cornbread until coated
  9. Stir in blueberries and pistachios
  10. Transfer blueberry mixture to prepared pan
  11. Cover
  12. Bake at 375°F for 45 minutes
  13. Uncover
  14. Bake until golden, about 20 minutes
  15. Cool
  16. To serve: Cut pudding in 3-inch squares
  17. Arrange on plates
  18. Drizzle Blueberry Coulis around and over pudding
  19. Serve with additional blueberries and whipped cream, if desired

Blueberry Coulis Instructions

  1. In a saucepan, combine ½ cup sugar with 1 cup water
  2. Bring to a boil
  3. Over low heat, simmer until sugar dissolves
  4. Add 2 cups fresh or frozen blueberries and 1 teaspoon lemon juice
  5. Simmer until blueberries soften, about 3 minutes
  6. Transfer to a blender container
  7. Purée
  8. Force mixture through a fine sieve
  9. Cool