Blueberry Pudding

• 1 cups fresh blueberries or (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)

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

fresh blueberries, brown sugar, flour, flour, unsalted butter, milk, egg, grated lemons, vanilla, topping

Taken from www.food.com/recipe/blueberry-pudding-30501 (may not work)