Recipes from the Grapevine Cottage

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Erma’s Blueberry Pudding

Linda grew up in rural northern Indiana, in an area known for commercial blueberry patches, so she has always been a big blueberry fan, although she seems less enthusiastic about her memories of the blueberry picking expeditions! Something about lots of spiders and crawly stuff in the bushes! Anyway, here is one of her favorite blueberry recipes from her mother. Here is a great way to use those great blueberries from the Farmers' Market.

2 1/2 cups fresh blueberries
3 tablespoons softened butter
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup milk
1/2 teaspoon salt
1 cup flour

Place blueberries in the bottom of a 9-inch square baking dish. Cream the butter and sugar, adding milk and vanilla and mixing, and then dry ingredients. Pour over the blueberries. Then mix 3/4 cup of sugar with 1 tablespoon of corn starch and sprinkle over the dough. Finally, pour 1 cup of boiling water over all, and bake in 350 degree oven for about 40 minutes, or until golden brown.