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Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Pudding with Hard Sauce
Submitted by GoBlueInga
The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.
3 tablespoons shortening 1 cup white sugar
1 egg 1 3/4 cups all-purpose flour
2 teaspoons baking powder 3/4 cup milk
1 1/2 cups blueberries 1/2 cup pasteurized egg
2/3 cup butter, softened 2 cups confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 or 9 inch square baking dish. In a large bowl, mix together the shortening, egg and sugar until smooth. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding. Original recipe yield: 12 servings
Submitted by GoBlueInga
The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.
3 tablespoons shortening 1 cup white sugar
1 egg 1 3/4 cups all-purpose flour
2 teaspoons baking powder 3/4 cup milk
1 1/2 cups blueberries 1/2 cup pasteurized egg
2/3 cup butter, softened 2 cups confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 or 9 inch square baking dish. In a large bowl, mix together the shortening, egg and sugar until smooth. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding. Original recipe yield: 12 servings