CUBAN BLUEBERRY PUDDING

Cuban Blueberry Pudding image

Provided by Starfire aka Wendy

Categories Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups fresh blueberries (may substitute frozen blueberries, thawed)
1 lemon, juice of
3 tablespoons butter, softened
1 3/4 cups granulated sugar, divided
1 cup sifted all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt, divided
1/2 cup milk
1 tablespoon cornstarch
1 cup boiling water

Steps:

Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan.
Spread berries in prepared pan. Squeeze lemon juice over berries. Beat together butter and 3/4 cup sugar in large bowl.
Sift together flour, baking powder and 1/2 teaspoon salt. Add dry ingredients to sugar mixture alternately with milk. Spread batter over berries.
Combine remaining 1 cup sugar, corn starch and remaining 1/4 teaspoon salt. Sprinkle over cake batter. Pour boiling water over all. Bake at 350 degrees for 1 hour. Serve warm or at room temperature with vanilla ice cream.

Nutrition Facts : Calories 400.5, Fat 6.9, SaturatedFat 4.2, Cholesterol 18.1, Sodium 403.9, Carbohydrate 84.2, Fiber 1.8, Sugar 63.3, Protein 3.3