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Blueberry Pudding with Lemon Cream Sauce

 Blueberry Pudding with Lemon Cream Sauce
"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."
9 ServingsPrep: 25 min. Bake: 55 min.


  • 2 teaspoons cornstarch
  • 1/2 cup sugar
  • 2/3 cup water
  • 2 tablespoons lemon juice
  • 1 cup heavy whipping cream
  • 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


  • 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

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Blueberry Pudding with Lemon Cream Sauce (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.