Blueberry Pudding

AngelaTN's Note:

A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.

• Total Time: 1 hrs 10 mins
• Prep Time: 15 mins
• Cook Time: 55 mins

Ingredients:

Servings: 6

• 4 cups fresh blueberries or 1 (16 ounce) package frozen unsweetened blueberries
• 3/4 cup firmly packed brown sugar, divided
• 1 cup all-purpose flour, plus
• 1 tablespoon all-purpose flour, divided
• 1/2 cup unsalted butter, chilled and diced
• 1 cup milk
• 1 egg
• 2 teaspoons grated lemons, rind of
• 1/2 teaspoon vanilla
• whipped topping (optional)

Directions:

1. Preheat oven to 350 and grease a 9-inch pie plate.
2. Place blueberries in medium bowl.
3. Combine 1/4 cup of the brown sugar and 1 Tbsp.
4. of the flour; toss with blueberries to coat.
5. Spoon mixture into pie plate.
6. In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
7. Mix in remaining 1/2 cup brown sugar.
8. Add milk, egg, lemon peel and vanilla, and blend well.
9. Pour batter over blueberry mixture.
10. Bake until firm and golden brown, about 55 minutes.
11. Cool at least 10 minutes before serving.
12. Top with whipped topping if desired.

Reviews

[DanPatch]

This was soo good! I made a GF (gluten-free) version using Schar "Mehl Glutenfrei", and it was very very good. No GF flavour at all! I omitted the lemon peel because I didn't have any, but used lemon juice and it tasted fine. It took the whole 55 min to bake.

[Laureen in B.C.]

This was a really yummy quick dessert. I used frozen blueberry, next time I'll try a mix. Thanks

[Faux Cordon Bleu]

Really good. I used frozen blueberries, raspberries and strawberries in equal portions. Still so good with this change.