Blueberry Lemon Curd Bread Pudding is one of those timeless desserts that brings sunshine to the table, no matter the season. The moment the scent of lemon and vanilla fills my kitchen, I’m reminded of spring afternoons when my grandmother would bake sweet bread puddings with bursts of fruit. Her recipe was simple, but the balance of tangy lemon curd and juicy blueberries made every bite unforgettable.
In my Oregon apartment, I’ve kept that comforting tradition alive a spoonful of nostalgia baked into every ramekin. The warmth of baked custard, the golden top, and that first spoonful always remind me that joy can come from simple things.
If you adore bright fruit desserts like this one, you’ll also love my Blueberry Sponge Mug Cake.
Baking this Blueberry Lemon Curd Bread Pudding is about celebrating flavor, family, and the cozy sweetness of home.
Table of Contents
Table of Contents
How to Make Blueberry Lemon Curd Bread Pudding
A cozy Blueberry Lemon Curd Bread Pudding made with creamy custard, tangy lemon curd, and juicy blueberries — the perfect balance of comfort and brightness.
- Total Time: 2 hours 5 minutes (including soak time)
- Yield: 6 servings
Ingredients
3 large eggs, at room temperature
⅓ cup (71 g) granulated sugar
2¼ cups (540 ml) heavy cream
2 teaspoons vanilla extract
12 slices (225 g) white bread, cubed
1¼ cups (354 g) lemon curd (homemade or store-bought)
1⅓ cups (185 g) blueberries, fresh or frozen
Butter, for greasing ramekins
Instructions
1. Preheat oven to 350°F (180°C) and butter six large ramekins or a baking dish.
2. In a large bowl, whisk together eggs, sugar, cream, and vanilla until smooth.
3. Add the cubed bread and press gently so it absorbs the custard evenly.
4. Swirl in lemon curd and blueberries gently to keep the swirl pattern visible.
5. Let the mixture rest for 1 hour to soak fully.
6. Divide between ramekins and top with extra blueberries.
7. Bake 45–55 minutes until golden on top and slightly wobbly in the middle.
8. Cool for 10 minutes before serving warm with ice cream, cream, or extra lemon curd.
Notes
Use day-old bread for the best texture.
Let the pudding rest before baking for a soft, creamy center.
Store leftovers covered in the refrigerator for up to 3 days.
For a brighter flavor, add a little lemon zest to the custard before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Fruit-Filled Mug Cakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients & Step-by-Step Recipe for Blueberry Lemon Curd Bread Pudding
Ingredients for Blueberry Lemon Curd Bread Pudding
- 3 large eggs, at room temperature
- ⅓ cup (71 g) granulated sugar
- 2¼ cups (540 ml) heavy cream
- 2 teaspoons vanilla extract
- 12 slices (225 g) white bread, cubed
- 1¼ cups (354 g) lemon curd (homemade or store-bought)
- 1⅓ cups (185 g) blueberries (fresh or frozen)
This ingredient combination is where the magic begins. The eggs and cream form a smooth custard base, while the lemon curd and blueberries add freshness and tang that make this pudding unforgettable.
Step-by-Step Instructions
Step 1 – Prep the Ramekins:
Preheat your oven to 350°F (180°C) and butter six large ramekins. This prevents sticking and gives each pudding a golden crust.
Step 2 – Make the Custard:
In a large mixing bowl, whisk the eggs, sugar, cream, and vanilla until smooth. This custard will soak into the bread, giving your Blueberry Lemon Curd Bread Pudding its silky texture.
Step 3 – Add the Bread and Fruit:
Add the cubed bread into the custard and press down so it absorbs the liquid. Gently swirl in the lemon curd and blueberries not too much, or you’ll lose the swirl effect that makes each spoonful beautiful.
Step 4 – Rest and Soak:
Let the mixture sit for about one hour at room temperature. This is the secret to a pudding that’s moist throughout rather than dry in the center.
Step 5 – Bake to Perfection:
Divide the mixture into the prepared ramekins and sprinkle a few extra blueberries on top. Bake for 45–55 minutes, or until golden on top and slightly wobbly in the middle. The pudding will firm as it cools.
Step 6 – Serve and Enjoy:
Serve warm with a scoop of vanilla ice cream, a drizzle of lemon sauce, or just as it is soft, creamy, and bursting with flavor.
If you love the comfort of baked puddings, you might also enjoy the Microwave Bread and Butter Pudding in a Mug for a quicker single-serve twist.
Nutrition, Flavor and Healthy Variations for Blueberry Lemon Curd Bread Pudding
The Blueberry Lemon Curd Bread Pudding blends two worlds the comforting richness of baked custard and the lively freshness of citrus and berries. Every spoonful feels like sunshine and comfort rolled into one, making it perfect for both spring brunches and cozy winter nights. The lemon curd adds brightness, while the blueberries burst into sweet little pockets of flavor.
If you enjoy fruity desserts that strike a balance between fresh and indulgent, you’ll also love my Lemon Mug Cake Without Lemon Zest a quick, tangy treat ready in minutes.
Nutrition Facts per Serving (1 of 6)
Nutrient | Amount
Calories | 350 kcal
Total Fat | 21 g
Saturated Fat | 12 g
Carbohydrates | 34 g
Sugar | 26 g
Protein | 6 g
Fiber | 1 g
Sodium | 180 mg
Each serving of Blueberry Lemon Curd Bread Pudding feels indulgent but balanced. The cream gives it that classic custard texture, while lemon curd keeps the flavor light and fresh. The richness pairs beautifully with tea or coffee proof that a comforting dessert can also feel elegant..;
Healthy Ingredient Variations
You can easily make this Blueberry Lemon Curd Bread Pudding lighter or dairy-free without losing flavor.
- Lower-Fat Custard: Replace half of the heavy cream with whole milk or oat milk for a lighter pudding that’s still creamy.
- Natural Sweetness: Swap granulated sugar for coconut sugar or honey for a softer sweetness.
- Healthier Bread: Use whole grain or brioche bread for extra fiber and texture.
- Dairy-Free Option: Combine coconut cream and plant-based lemon curd for a fully vegan version.
- Extra Brightness: Stir in a little lemon zest or juice before baking to heighten the citrus note.
For another citrus-forward dessert that pairs beautifully with this pudding, try my Lemon Poppy Seed Mug Cake. Both desserts share the same bright, sunny flavor profile that feels like pure joy in every bite.
The Blueberry Lemon Curd Bread Pudding celebrates simple ingredients and bold flavors. It’s rich, refreshing, and surprisingly easy to adapt to any dietary preference the kind of dessert that reminds you comfort and freshness can happily coexist.
Serving, Toppings and Storage Tips for Blueberry Lemon Curd Bread Pudding
The Blueberry Lemon Curd Bread Pudding is a dessert that tastes just as beautiful as it looks. The golden crust gives way to a soft, custardy center filled with bright blueberry flavor and tangy lemon ribbons. Whether you serve it warm for a dinner party or cold for a weekend breakfast, it’s the kind of dessert that makes any moment feel special.
If you enjoy cozy fruit-based bakes, you’ll also love the Peach Cobbler Mug Cake, another dessert that combines warmth and fruit sweetness in the most comforting way.
How to Serve Blueberry Lemon Curd Bread Pudding
This pudding shines when served slightly warm. The custard texture softens just enough to melt in your mouth, while the top stays lightly crisp. For a classic finish, dust with powdered sugar or drizzle with a spoonful of extra lemon curd for extra brightness.
If you want to take it a step further, serve each ramekin with a scoop of vanilla ice cream, whipped cream, or Greek yogurt for contrast. A touch of lemon zest on top adds color and fresh aroma. For gatherings, this dessert looks beautiful served family-style in a large baking dish, garnished with a few fresh blueberries and mint leaves.
If you love light citrus desserts that pair well with tea, you’ll also enjoy my Lemon Mug Cake Without Lemon Zest, another soft and sunny treat that’s simple yet elegant.
Storage and Make-Ahead Tips
The Blueberry Lemon Curd Bread Pudding stores well, which makes it perfect for meal prep or make-ahead entertaining.
- Room Temperature: Let the pudding cool completely, then cover it tightly. It will keep fresh for up to one day at room temperature.
- Refrigerator: Store covered in the fridge for up to three days. Warm in the microwave or oven before serving.
- Freezer: Freeze individual portions in airtight containers for up to two months. Thaw overnight in the fridge, then reheat gently until warm.
- Reheating Tip: To revive the soft texture, drizzle a little milk or cream on top before reheating.
For another fruity dessert that keeps beautifully, try my Microwave Mug Apple Crisp. Like this pudding, it stays delicious even after reheating a comforting dessert that feels freshly baked every time.
The Blueberry Lemon Curd Bread Pudding is the definition of cozy elegance. Its creamy base, tangy curd, and juicy blueberries make it the kind of dessert you’ll want to share with family or serve at a sunny brunch table. However you enjoy it, it’s pure comfort with a little citrus sparkle.
Tools for Baking Blueberry Lemon Curd Bread Pudding
The Blueberry Lemon Curd Bread Pudding is a dessert that thrives on simplicity. You don’t need fancy gadgets just a few reliable kitchen tools that help achieve the perfect texture: golden edges, silky custard, and juicy fruit pockets. With the right setup, this pudding bakes evenly and looks bakery-worthy every time.
If you love recipes that rely on simple tools to create impressive desserts, you’ll also enjoy my Cake in a Mug Vanilla Easy. It shows how a few everyday items can create something wonderfully delicious.
Essential Tools for Perfect Texture
Mixing Bowls: You’ll need two one for your custard and one for the bread mixture. This helps evenly coat the bread without breaking it down too much.
Whisk: A sturdy whisk is key for blending eggs, sugar, and cream until the custard is smooth and airy. It ensures even texture throughout your Blueberry Lemon Curd Bread Pudding.
Ramekins or Baking Dish: This recipe works beautifully in six large ramekins or one medium-sized baking dish. Ramekins give you elegant individual portions, while a single dish creates a more rustic family-style presentation.
Rubber Spatula: Essential for folding the lemon curd and blueberries gently into the custard mixture. It keeps the blueberries intact and prevents overmixing.
Measuring Cups and Spoons: Precision matters in pudding recipes. The right balance between cream, sugar, and eggs keeps the texture soft and custardy without turning heavy.
Optional Tools for Better Baking Results
Fine Mesh Sieve: Use it to strain your custard before pouring it over the bread. This creates an extra-smooth pudding texture.
Cooling Rack: After baking, place your ramekins or baking dish on a cooling rack to prevent condensation from forming underneath. This keeps the crust crisp while the interior stays creamy.
Kitchen Scale: For bakers who love accuracy, weighing ingredients like bread and blueberries ensures consistent results every time.
If you enjoy learning small baking techniques that lead to perfect texture, check out my How to Make 3 Ingredient Mug Cake 3 Minutes. It breaks down how ingredient ratios and timing can completely change the result of a dessert.
Presentation Tools for Serving
Once baked, this pudding deserves a lovely presentation. A wide dessert spoon for scooping, a dusting sieve for powdered sugar, and a few fresh berries on top make it restaurant-worthy with minimal effort. If you’re hosting, serve in your prettiest ramekins or small glass jars for a charming, modern touch.
The Blueberry Lemon Curd Bread Pudding doesn’t need complicated tools only care and consistency. With a whisk, a few bowls, and a good oven, you can transform simple ingredients into a dessert that feels timeless and elegant.
Common Mistakes and How to Fix Them for Blueberry Lemon Curd Bread Pudding
Even simple recipes like the Blueberry Lemon Curd Bread Pudding can be tricky if you’re not careful with texture or timing. But the good news? Every issue has an easy fix. Whether your pudding turns out soggy, too firm, or lacking flavor, these quick tips will help you master it every time.
If you enjoy improving your baking skills through easy solutions, you’ll also like my Vanilla Bean Mug Cake. It’s proof that small details make a big difference in the final texture.
Mistake 1: Overbaking the Pudding
Overbaking makes the pudding rubbery instead of creamy.
Fix: Bake until the top is golden and the center is just slightly wobbly. The custard will finish setting as it cools.
Mistake 2: Skipping the Soak Time
Rushing the soaking process leaves dry bread chunks in the middle.
Fix: Let the bread soak in the custard for at least one hour before baking to ensure even moisture and texture.
Mistake 3: Using Too Much Lemon Curd
Too much curd can overpower the custard and make the pudding too sweet.
Fix: Follow the recipe measurements and swirl the curd gently for balance between tang and creaminess.
Mistake 4: Not Buttering the Dish
Skipping butter can cause the pudding to stick to the dish or dry out around the edges.
Fix: Grease ramekins or baking dishes generously before adding the custard mixture for a soft, golden crust.
Mistake 5: Using Cold Ingredients
Cold eggs and cream don’t mix well and cause uneven baking.
Fix: Always use room-temperature ingredients to create a smooth, uniform custard base.
Mistake 6: Forgetting to Rest After Baking
Cutting into the pudding too early can make it fall apart.
Fix: Allow it to rest for at least 10–15 minutes before serving. This helps the custard set and flavors deepen.
Mistake 7: Not Balancing Sweetness
Lemon curd and blueberries add natural sugar, so too much added sugar can make it cloying.
Fix: Taste your curd before adding extra sugar. Adjust gently to maintain harmony between tart and sweet.
For more inspiration on getting flavors and textures just right, visit my Carrot Mug Cake Recipe another bake where spice balance and moisture make all the difference.
The Blueberry Lemon Curd Bread Pudding is forgiving once you understand its rhythm soak patiently, bake gently, and serve with love. These tips will turn any baking mishap into a success story, leaving you with a creamy, golden pudding every time.
Frequently Asked Questions about Blueberry Lemon Curd Bread Pudding
What is the best bread for blueberry lemon curd bread pudding?
The best bread for Blueberry Lemon Curd Bread Pudding is soft, slightly dense bread that can absorb custard without falling apart. Brioche and challah are excellent choices because they soak up flavor while keeping a rich, buttery texture. White sandwich bread also works beautifully for a classic pudding texture. Avoid very crusty or sourdough-style bread, as they can stay too firm. Day-old bread is ideal it holds its shape better and allows the custard to soak in evenly for that perfect, creamy middle.
Can I make blueberry lemon curd bread pudding with condensed milk?
Yes, you can make Blueberry Lemon Curd Bread Pudding with condensed milk if you want a sweeter, richer dessert. Replace half of the heavy cream with sweetened condensed milk and slightly reduce the sugar in the recipe. The condensed milk adds thickness and a caramelized flavor that complements the tart lemon curd beautifully. Keep in mind that this version will bake faster, so check it about 5–10 minutes earlier. The result is a softer, almost flan-like pudding with deep sweetness a lovely twist on the traditional recipe.
Is homemade or store-bought lemon curd better for this recipe?
Both work wonderfully in Blueberry Lemon Curd Bread Pudding, but homemade lemon curd gives you the freshest flavor. It has a brighter citrus note and lets you control the balance of sweetness and tang. Store-bought lemon curd is perfectly fine for convenience just choose a good-quality brand with real lemon juice, eggs, and butter. If using store-bought, taste it first; if it’s very sweet, reduce the sugar in your custard slightly to keep the flavor balanced. Either way, the lemon curd’s tartness enhances the blueberries beautifully.
Can I make blueberry lemon curd bread pudding ahead of time?
Absolutely. Blueberry Lemon Curd Bread Pudding is one of the best desserts to make ahead. Assemble the custard, bread, lemon curd, and blueberries up to a day in advance, then cover tightly and refrigerate overnight. This extra time allows the bread to soak up the custard, resulting in a rich and creamy texture once baked. When you’re ready to serve, bake as directed and let it cool slightly before enjoying. Leftovers also reheat beautifully in the microwave or oven, making this pudding perfect for gatherings or easy weekday desserts.
Conclusion
The Blueberry Lemon Curd Bread Pudding is the kind of dessert that captures everything I love about home baking warmth, sweetness, and a touch of brightness. When the scent of vanilla and lemon fills my kitchen, I’m reminded of spring mornings and the joy of creating something simple yet special.
Each spoonful tells a story of comfort the creamy custard, the tang of lemon curd, and the burst of blueberries melting together in harmony. It’s a reminder that happiness doesn’t have to be complicated; sometimes, it’s found in the quiet rhythm of whisking, pouring, and waiting for something golden to rise in the oven.
When I bake this pudding, I think of my grandmother’s laughter and how she always believed desserts were meant to be shared. This recipe carries that same heart an invitation to slow down, savor, and share a little sweetness with someone you love.
If you adore comforting fruit desserts, you’ll also love my Microwave Mug Apple Crisp, another cozy bake that celebrates the simple joy of warm fruit and tender sweetness.
Because at RitaMugCakes.com, every dessert tells the same truth: dessert is love you can taste.
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