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Blueberry Lemon Pudding

Course: Dessert
Cuisine: American
Keyword: Blueberry Lemon Pudding Pops
Calories: 124kcal


  • 2 cup milk
  • 2 tablespoon cornstarch
  • 2 tablespoon honey
  • 1 tsp lemon extract
  • 3 tsp lemon peel, raw
  • 3 cup blueberries


  • In a sauce pan, combine milk and corn starch. Whisk together until no lumps appear. Place the saucepan on the stove top and turn on to medium heat. Add honey, lemon extract and lemon zest. Slowly bring mixture to a boil. Once it begins to boil, stir until mixture begins to thicken (about 4-5 minutes- not too long, as you'll freeze it any way). Once thickened, place as many blueberries into a Popsicle mold as you can. Pour pudding over the top. Place Popsicle mold in the freezer for 6 or more hours.


Calories: 124kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 36mg | Fiber: 2g | Sugar: 17g