Blueberry Pudding with Lemon Cream Sauce

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 in the center comes out clean. Serve warm or cold with Lemon Cream Sauce.