A baked pudding cake resembles that of a cobbler. Under the fluffy, cake-like topping, the blueberries end up thick and sweetened. You pour the sugar, cornstarch, and boiling water over the batter for a crusty, sugary finish. It is best to make the pudding from fresh blueberries, but you can use frozen-thawed berries for this. Spoon the pudding cake into dessert bowls, and top big vanilla ice cream scoop, or whipped cream dollop. It is very delicious, try this warm.
Ingredients:
3 tbsp shortening
1 cup white sugar
(1) egg
¾ cup milk
(1 ¾) cups all-purpose flour
2 tsp baking powder
1 ½ cups blueberries
½ cup pasteurized egg
⅔ cup softened butter
2 cups confectioners’ sugar
1 tsp vanilla extract
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