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.
Ingredients
- 1 cup white sugar
- 3 tablespoons shortening
- 1 large egg
- 0.75 cups milk
- 1.75 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 cups blueberries
- 2 cups confectioners' sugar
- 0.67 cups butter , softened
- 0.5 cups pasteurized egg
- 1 teaspoon vanilla extract
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
-
2
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.
-
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
-
4
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.
-
5
Serve chilled sauce over warm pudding.
Nutrition Facts
Per serving
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