Blueberry Pudding with Lemon Cream Sauce

Name: Blueberry Pudding with Lemon Cream Sauce
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 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 large eggs; 3/4 cup whole milk; 2 cups fresh blueberries, washed and drained

"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."

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 large eggs
3/4 cup whole 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 in the center comes out clean. Serve warm or cold with Lemon Cream Sauce.