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Blueberry Pudding with Lemon Cream Sauce

By: Belle Kemmerer

"'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.'"

Rate/Review | Read Reviews (3)

Prep Time:
25 Min

Cook Time:
55 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

LEMON CREAM SAUCE:
2 teaspoons cornstarch
1/2 cup sugar
2/3 cup water
2 tablespoons lemon juice
1 cup heavy cream
PUDDING:
2 cups 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 or margarine
2 eggs
3/4 cup milk
2 cups fresh blueberries, rinsed and dried

Directions

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. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing 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. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.