Fresh Blueberry Pudding
- 1 pint fresh blueberries
- 1 1/4 c. sugar, divided
- 3 Tbsp. lemon juice, strained
- 1/4 c. plus 2 Tbsp. butter, softened
- 1 tsp. vanilla extract
- 1 egg
- 1 1/4 c. all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. milk
- Lemon sauce
- Combine blueberries, 3/4 c. sugar and lemon juice in a small saucepan over moderate heat until sugar dissolves and mixture simmers. Remove from heat and set aside to cool to lukewarm. Cream butter, remaining 1/2 c. sugar and vanilla on medium speed of electric mixer until light and fluffy. Add egg; beat until well blended. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Fold in lukewarm blueberry mixture. Pour into a greased and floured 9 inch pie plate and bake at 375u0b0 for 35 minutes or until cake tester inserted in center comes out clean. Serve warm with lemon sauce, if desired.
blueberries, sugar, lemon juice, butter, vanilla extract, egg, flour, baking powder, salt, milk, lemon sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=30074 (may not work)