The blueberry pudding is really a cake, but this is what my grandmother always called it. When served, it is topped with a butter-sugar sauce. I have never had anything as delicious in my life. It is not low-cal, but one of those rare indulgences worth the calories.
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Servings:
9
Yield:
1 (8- or 9-inch) square cake
Ingredients
Original recipe (1X) yields 9 servings
- 1 cup white sugar
- 3 tablespoons shortening
- 1 large egg
- ¾ cup milk
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups blueberries
- 2 cups confectioners’ sugar
- ⅔ cup butter, softened
- ½ cup pasteurized egg
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
- Cream together white sugar and shortening in a large bowl with an electric mixer until smooth; mix in egg until incorporated. Stir in milk. Sift in flour and baking powder; mix well. Fold in blueberries. Spread batter evenly in the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
- Beat together confectioners’ sugar and butter in a medium bowl with an electric mixer until smooth. Beat in egg gradually, then stir in vanilla. Chill in the refrigerator until serving.
- Serve chilled sauce over warm pudding.
