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Blueberry Pudding with Hard Sauce
January 29, 2017

1.29.17 Followed the cake portion of this recipe to the letter, baked in an 8x8 pan, and ended up with an awesome cake. Super tender and moist, and the blueberries just pop with every bite. The amount of the hard sauce seemed excessive to me, since I knew that we simply would be drizzling it on the top, so I cut the sauce amounts in half, used Egg Beaters® for the pasteurized egg,s cutting back just a bit on that, and even reduced the amount of the confectioners’ sugar a little. Ended up with a very, very good dessert which I wouldn’t hesitate to serve to company.

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