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–+ servings
lemon-blueberry banana pudding in a glass trifle dish.
Ainseanlea Bonds

Blueberry Lemon Banana Pudding

5 from 1 vote
This blueberry-lemon banana pudding has layers of homemade lemon pudding, fresh blueberry compote, bananas and Nilla wafers! Prep done in under 30 minutes!
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Prep Time 5 minutes
Cook Time 15 minutes
Refrigeration Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American, Southern
Ingredients Equipment Method Nutrition Notes

Ingredients
 

for the Pudding and Add-Ins
for the Blueberry Compote

Equipment

  • trifle dish or other heat-safe container
  • saucepan

Method
 

Make the Blueberry Compote
  1. Add the blueberries, sugar and lemon zest from half of the lemon to a saucepan and stir to incorporate. Crush about half of the blueberries with a spoon or potato masher.
    355 grams blueberries, 18 grams granulated sugar, ½ large lemon
  2. Cover and reduce over medium heat for 5-7 minutes. The consistency should be like a chunky blueberry syrup. Set aside until time to assemble the lemon-blueberry banana pudding.
Make the Lemon Pudding
  1. Add the lemon zest from the other half of the lemon and the granulated sugar to a medium saucepan. Rub the zest into the sugar until the mixture resembles kinetic sand. This should only take about 1-2 minutes.
    ½ large lemon, 100 grams granulated sugar
  2. Add the evaporated milk, egg yolks & all-purpose flour to the lemon zest/sugar mixture. Using a ballon whisk, stir the ingredients to remove any lumps.
    354 mL evaporated milk, 2 large egg yolks, 18 grams all-purpose flour
  3. Continue whisking over medium heat (or up to medium-high heat) until the custard coats a spatula well (as shown here). This takes me about 10 minutes.
  4. While it's still hot, use the lemon pudding to assemble the lemon-blueberry banana pudding.
Assembling the Blueberry-Lemon Banana Pudding
  1. Slice the bananas to about ⅛ of an inch thickness and set aside along with the other ingredients.
    1 large banana
  2. Arrange a layer of vanilla wafers along the bottom of your dish followed by a scattered layer of the sliced bananas on top of the cookies.
    1 eleven-ounce box Nilla wafer cookies
  3. Carefully pour a layer of the lemon custard on top of the bananas - just enough to completely cover them. Use a spatula to evenly spread the custard as needed.
    As the custard cools it will start to thicken. This is normal, but you should work quickly.
  4. Add another layer of vanilla wafer cookies followed by a couple dollops of the blueberry compote made earlier.
  5. Repeat this layering process (Nilla wafers then bananas then lemon pudding then blueberry compote)until all the custard and blueberry compote is used up.
  6. Finish with a final layer of vanilla wafer cookies, crushing a couple of cookies to sprinkle on top to cover any gaps between the whole cookies.
  7. Cover with a lid or plastic wrap and refrigerate for at least 8 hours (preferably overnight) to allow the cookies to soften and the flavors to permeate.
  8. Enjoy within 4-5 days for optimal texture and flavor.

Nutrition

Calories: 375kcal | Carbohydrates: 64g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 178mg | Potassium: 330mg | Fiber: 2g | Sugar: 46g | Vitamin A: 262IU | Vitamin C: 9mg | Calcium: 160mg | Iron: 1mg

Notes

  • Don't stop whisking! Constantly moving the custard ensures that the heat is evenly distributed and prevents the custard from curdling.
  • Use your favorite burner and cookware you're used to. Cookware that doesn't distribute heat the way you're used to or a burner on the stove that gets hotter than usual can throw things off quickly.

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