Wild Blueberry Lemon Custard

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This wild blueberry lemon custard is cozy comfort food at its best! You’ll love this delicious, healthy recipe.

This blueberry lemon custard is cozy comfort food at its best! You've gotta try this delicious, healthy recipe.

There’s always a package of wild blueberries in my freezer. I like the traditional, larger blueberries too, but the little wild berries have a more concentrated flavor that works well for sauces and smoothies. Native to Maine and eastern Canada, these little gems are often fresher than those you find in the produce section because they’re frozen shortly after being harvested.

wild blueberries

One of my favorite flavor combinations is lemon and blueberry, so I brought these flavors together to make this wild blueberry lemon custard. This is an absolutely delicious dessert. It’s healthy too, featuring eggs, milk, and wild blueberries as the main ingredients. Maple syrup is my sweetener of choice, as it’s less processed than white sugar and it contains beneficial minerals.

Other Healthy Blueberry Recipes

Try some of my other healthy blueberry recipes, including blueberry scones, blueberry chia seed muffins, vegan lemon blueberry bread, and blueberry overnight oats.

Wild Blueberry Lemon Custard

This blueberry lemon custard is a light, delicious snack.
Print Recipe
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour


For the Custard

  • 2 eggs
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 tsp lemon zest
  • 1 3/4 cup milk

For the Blueberry Sauce

  • 1 cup wild blueberries
  • 1 tbs maple syrup
  • 1 tsp white whole wheat flour or gluten-free flour


  • Preheat the oven to 325 degrees.
  • In a large bowl, whisk together the eggs, maple syrup, vanilla extract, salt, and lemon zest until evenly combined. You can use an electric mixer or whisk by hand.
  • Heat the milk in a small saucepan until nearly boiling (around 180 degrees).
  • Slowly whisk the hot milk into the egg mixture. Don’t pour the milk in too quickly or it will cook the eggs. Mix the ingredients well, then transfer the mixture to 4 ramekins or custard bowls (8 ounce size).
  • Prepare a water bath by placing a folded dish towel at the bottom of a 9×13 inch baking pan (or larger). The pan should be big enough so the ramekins aren’t touching the sides of the pan or each other. Place the ramekins on the dish towel in the baking dish and place the pan in the preheated oven. Pour hot tap water into the pan to a depth that goes halfway up the sides of the ramekins. This will keep the custard from burning.
  • Bake in the water bath until set (45 to 60 minutes). To see if the custards are done, gently shake one of the ramekins. When the center is quivery but no longer watery, remove them from the oven. It will probably take closer to 60 minutes, but start checking it at 45 minutes.
  • Cool the custards on a wire rack. Then cover and refrigerate until cold.
  • To make the blueberry sauce, cook the sauce ingredients in a small covered pan over low heat for 5 minutes. Stir every minute or so. Remove from the heat and let the sauce cool. (Makes 1/2 cup.)
  • To serve, place a tablespoon of blueberry sauce on top of each cold custard. Enjoy!


Adapted from Joy of Cooking

Approximate Nutrition Info

Calories: 190kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 153mg | Potassium: 256mg | Fiber: 1g | Sugar: 24g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 160mg | Iron: 1mg
Servings: 4
Calories: 190kcal
Cost: $.62 per serving

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Wild Blueberry Lemon Custard Price Breakdown

This recipe costs a total of $2.46 to make, or $.62 per custard. I’ts a delicious, healthy dessert that you can make ahead of time and enjoy after dinner.

lemon custard


  1. Yum! Lemon and blueberry are one of my favorite flavor combinations. This looks delicious!

  2. Yummy! This just screams comfort! I haven’t had a custard in a very long time and never with wild blueberry sauce. Wish I could have some now…

  3. Love the idea of combining Vermont blueberries with VT maple syrup. We used to always have custard in the winter too…not Christmas, but winter! (:

    1. Ramekins are great to have, Anna. But if you can’t find any, you can bake this as a casserole in one bigger dish.

  4. Oh my, does this look delicious! I make chocolate pudding fairly often but haven’t made a lemon custard in forever – the wild blueberries are the perfect topping!

    1. Thanks, Deanna. After I made this recipe, my daughter started requesting homemade chocolate pudding. I guess that’s next on the list!

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