Blueberry Pudding with Lemon Cream Sauce |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 9 |
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THIS IS my favorite part of my favorite meal! The 'pudding' really bakes up as a cake, but the delicious lemon sauce crowning each piece has a pudding-like consistency. This dessert is so good I can't resist making it several times during blueberry season...but my family has never complained about having it too often. Ingredients:
lemon cream sauce: |
2 teaspoons cornstarch |
1/2 cup sugar |
2/3 cup water |
2 tablespoons lemon juice |
1 cup heavy whipping cream |
pudding: |
2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
3/4 teaspoon ground cinnamon |
2/3 cup butter, cubed |
2 eggs |
3/4 cup milk |
2 cups fresh blueberries, washed and drained |
Directions:
1. In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool.
2. In a bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use.
3. For pudding, combine dry ingredients in another bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter.
4. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Serve warm or cold with Lemon Cream Sauce. Yield: 9 servings.
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