Print Options

 
 
 
 Print
Blueberry Pudding with Lemon Cream Sauce Recipe

Blueberry Pudding with Lemon Cream Sauce Recipe

"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."
TOTAL TIME: Prep: 25 min. Bake: 55 min. 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 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

  • 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.

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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.