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Blueberry (or Raspberry)Pudding
Drain, reserving juice:
1 LB Blueberries (Raspberries work well too)
Butter an 8 x 8 baking pan
and toss together:
Blueberries
1/4 cup cane sugar
In large bowl beat together
until fluffy:
1/2 cup softened butter
1/2 cup cane sugar (3/4 if using raspberries)
2 eggs
In separate bowl stir together:
1 1/4 cup flour
1 1/2 tsp. baking powder
Add to butter mixture alternately
with:
1/2 cup milk or soy milk
Scrape evenly over blueberries.
In small sauce pan bring to boil:
Blueberry juice (top up with water to 1 cup level if necessary)
1/4 cup cane sugar
Pour over batter and bake at 350 degrees for 40 to 45 minutes.
Serve warm! |
