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Categories:
cornstarch sugar water lemon juice heavy whipping cream flour sugar baking powder salt ground nutmeg ground cinnamon butter eggs milk fresh blueberries
Viewed: 61 - Published at: a year agoIngredients
- 2 teaspoons cornstarch
- 1/2 cup sugar
- 2/3 cup water
- 2 tablespoons lemon juice
- 1 cup heavy whipping cream
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 2/3 cup butter, cubed
- 2 large eggs
- 3/4 cup whole milk
- 2 cups fresh blueberries, washed and drained
Method
- In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool.
- In a bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use.
- For pudding, combine dry ingredients in another bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter.
- Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Serve warm or cold with Lemon Cream Sauce.
