Blueberry Pudding with Lemon Cream Sauce Recipe

Blueberry Pudding with Lemon Cream Sauce Recipe photo by Taste of Home

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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."

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Blueberry Pudding with Lemon Cream Sauce Recipe

Prep: 25 min. Bake: 55 min.

Yield: 9 Servings

25 55 80

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 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

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 bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use.
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.
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.

Nutritional Facts 1 serving (1 piece) equals 535 calories, 25 g fat (15 g saturated fat), 123 mg cholesterol, 393 mg sodium, 73 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Blueberry Pudding with Lemon Cream Sauce in Reminisce July/August 1993, p47