Baked Blueberry Pudding Cake
Pudding:
2 C. flour
1 1/2 C. sugar
2 t. baking powder
3/4 t. nutmeg
1/2 t. salt
1/2 t. grated lemon peel
3/4 C. butter softened
2 eggs
3/4 C. milk
2 C. blueberries
Lemon Sauce:
1/2 C. sugar
1 t. cornstarch
1/4 t. salt
1/4 C. cold water
3/4 C. boiling water
1 egg yolk
3 T. lemon juice
1 t. grated lemon peel
2 T. butter
Make pudding by combining flour, sugar, baking powder, nutmeg, salt and peel
in large bowl. Cut in butter with pastry blender until size of small peas.
Add eggs and milk; mix on low speed of mixer for 3 minutes. Pour into
greased and floured 9x9" baking dish. Top with blueberries. Bake at 350
for 1 hour and 10 minutes or until toothpick inserted in center comes out
clean. Make sauce in saucepan. Stir in cold water; mix well. Gradually
stir in boiling water; cook and stir over medium heat 10-12 minutes or until
clear and thick. Blend egg yolk with lemon juice; gradually stir into sauce
Stir in peel and butter. Serve warm pudding with sauce.
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