blueberry lemon heaven in a cup

★★★★★ 3 Reviews
1lovetocook1x avatar
By Cassie *
from Somewhere, PA

I made this delicious dessert for my blueberry loving son...first bite he was in heaven! This is a wonderful dessert to share at your next get together...light, lemony and refreshing. Pure blueberry heaven!

★★★★★ 3 Reviews
serves Depends what size cup you use...I made mini cups
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For blueberry lemon heaven in a cup

  • 1
    sleeve of lorna doone shortbread cookies - crushed
  • 3/4 c
    milk
  • 3 Tbsp
    sugar
  • 4
    egg yolks, lightly beaten
  • 2 1/2 Tbsp
    corn starch
  • 2 Tbsp
    sugar
  • 1/4 c
    milk
  • 6 oz
    cream cheese- softened
  • 1/4 c
    plus 1 tablespoon - fresh squeezed lemon juice
  • 1 Tbsp
    lemon zest
  • 1 tsp
    vanilla extract
  • whipped cream & fresh blueberries for the top
  • BLUEBERRY SAUCE - FOR 2 DESSERTS - DOUBLE FOR MORE OR CAN USE CANNED BLUEBERRY PIE FILLING
  • 1 c
    blueberries
  • 1/4 c
    sugar
  • 1/4 c
    water - or more for thinner sauce
  • 1 Tbsp
    corn starch

How To Make blueberry lemon heaven in a cup

  • 1
    Place the 3/4 cup milk in a medium saucepan along with the 3 tablespoons of sugar. Bring to a boil.
  • 2
    In a bowl, lightly beat egg yolks and add the cornstarch, 2 Tablespoons sugar and 1/4 cup milk and mix.
  • 3
    Pour the hot milk into the egg yolk mixture & whisk together, then return all to the saucepan. Over medium heat whisk constant until mixture thickens.
  • 4
    Once thickened, turn heat down and whisk in the cream cheese, lemon juice, lemon zest and vanilla, until pudding is smooth. Remain on heat for another minute or so.
  • 5
    Pour pudding into a dish and place plastic wrap directly onto pudding to keep it from forming a skin. Place in refrigerator and chill for a few hours.
  • 6
    Make your blueberry sauce: In a small saucepan, place your blueberries. Mix the cornstarch, sugar and cinnamon in a bowl. Pour the mixture over the blueberries and then add the water. Bring to a boil, then lower the heat and simmer until thickened and sauce becomes clear. About 4 - 5 minutes. ( if too thick, just add more water until you get the desired thickness.) Set aside to cool.
  • 7
    Assembly: Get a tall clear glass, wine glass or miniature parfait cups and place a few dollops of pudding in the bottom of glass. I used a baggie for the pudding and cool whip, to squeeze into the cups for a neater presentation. Next, some blueberry sauce, whipped cream, cookie crumbs then repeat the steps, until you get your glass as full as you want it.
  • 8
    Top with fresh blueberries, cookie crumbs and whipped cream. This photo is missing a bite...Lol
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