Blueberry Pudding with Lemon Cream Sauce
Ingredients1 h 20 m servings
- 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 combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.
ReviewsRead all reviews 5
I have made this a few times now- both times with raspberries, and it's a family favourite now. Thanks.
I made this exactly as written. Loved it. I will cut down on the cinnamon next time. We loved the lemon cream sauce and I will double the amount next time I make it.
The cake was delicious! I made a half batch and baked it in a glass baking dish for 25 minutes. I thought the sauce was just okay. However, I used fat free half and half which ended up turning...
I made this for dessert after a girls night out, everyone asked for the recipe. It turned out really well and definitely will be making again very soon!