Blueberry Coconut Oatmeal Pudding Recipes

BLUEBERRY & COCONUT PUDDING

Blueberry & coconut pudding image

The combination of blueberries and coconut makes this indulgent dessert incredibly moreish

Provided by Good Food team

Categories Dessert, Dinner, Lunch, Supper

Time 1h

Yield Serves 2 generously

Number Of Ingredients 8

Ingredients

50g caster sugar
50g soft butter
1 large egg
50g self-raising flour
50g desiccated coconut , plus 2 tsp
50g crème fraîche , plus extra to serve
zest and juice 1 lemon
180g punnet of blueberries

Steps:

Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.

Nutrition Facts : Calories 708 calories, Fat 52 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium

COCONUT-BLUEBERRY BAKED OATMEAL

Coconut-Blueberry Baked Oatmeal image

Baked oatmeal. Try with any fruit, such as apples, pears, or cherries.

Provided by OlliesMom

Categories Breakfast and Brunch Cereals Oatmeal Recipes

Time 55m

Yield 5

Number Of Ingredients 11

Ingredients

2 cups rolled oats
1 cup unsweetened flaked coconut
¼ cup light brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups skim milk
1 large egg, beaten
3 tablespoons coconut oil, softened
1 teaspoon vanilla extract
1 ½ cups blueberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Mix oats, coconut flakes, brown sugar, baking powder, cinnamon, and salt in a bowl. Whisk milk, egg, coconut oil, and vanilla extract together in a separate bowl.
Arrange about 2/3 the blueberries into the bottom of the prepared baking dish. Spread the oat mixture over the blueberries. Pour milk mixture over the oats and berries. Sprinkle remaining blueberries evenly over the dish.
Bake in preheated oven until golden on top and the oatmeal is set, about 40 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 45.4 g, Cholesterol 39.2 mg, Fat 23.7 g, Fiber 7.6 g, Protein 10.5 g, SaturatedFat 18.9 g, Sodium 396.6 mg, Sugar 18.1 g

BLUEBERRY PUDDING CAKE

Blueberry Pudding Cake image

My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 13

Ingredients

2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup 2% milk
3 tablespoons butter, melted
TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Whipped cream, optional

Steps:

Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.

Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

BLUEBERRY PUDDING

Blueberry Pudding image

A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.

Provided by AngelaTN

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 cups fresh blueberries or 1 (16 ounce) package frozen unsweetened blueberries
3/4 cup firmly packed brown sugar, divided
1 cup all-purpose flour, plus
1 tablespoon all-purpose flour, divided
1/2 cup unsalted butter, chilled and diced
1 cup milk
1 egg
2 teaspoons grated lemons, rind of
1/2 teaspoon vanilla
whipped topping (optional)

Steps:

Preheat oven to 350 and grease a 9-inch pie plate.
Place blueberries in medium bowl.
Combine 1/4 cup of the brown sugar and 1 Tbsp.
of the flour; toss with blueberries to coat.
Spoon mixture into pie plate.
In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
Mix in remaining 1/2 cup brown sugar.
Add milk, egg, lemon peel and vanilla, and blend well.
Pour batter over blueberry mixture.
Bake until firm and golden brown, about 55 minutes.
Cool at least 10 minutes before serving.
Top with whipped topping if desired.

Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6

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