Blueberry Pudding With Lemon Cream Sauce: The Best Blueberry Pudding With Lemon Cream Sauce Recipe from Cook'n

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	Blueberry Pudding With Lemon Cream Sauce

Serves: 9

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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.

Belle Kemmerer, Standfordville, New York

   LEMON CREAM SAUCE:
   2 teaspoons cornstarch
   1/2 cup sugar
   2/3 cup water
   2 tablespoons lemon juice
   1 cup heavy 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 or margarine
   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 mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing 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 combined. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350° for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.

© Copyright Reiman Publications, 1993-1997

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