Preparation

Make the pudding

In a medium saucepan, whisk together the sugar, cornstarch, and salt, then whisk in the cream and buttermilk. Whisk in the egg, lemon zest, and lemon juice until combined.

Place the saucepan over medium-high heat and whisk constantly until the mixture begins to thicken and bubbles begin popping on the surface, about 5 minutes. Once bubbling, whisk vigorously for 1 minute.

Remove the saucepan from the heat and whisk in the butter. Transfer the pudding to six 4-oz. ramekins. Cover each with plastic wrap and refrigerate until set, about 2 hours.

Make the whipped cream

In a small bowl, combine the chopped blueberries, granulated sugar, and lemon juice, pressing the berries with a wooden spoon to release their juice.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form. Using a spatula, fold in the blueberry mixture. Serve each pudding with a dollop of the blueberry whipped cream and garnish with fresh blueberries and mint leaves.