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Blueberry Pudding

Yield 8 servings


  • 1/4 cup butter or margarine
  • 1 cup sugar
  • 2 eggs, beaten
  • 1/2 cup commercial sour cream
  • 2 cups all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 2 cups fresh blueberries

How to Make It

  1. Cream butter; gradually add sugar, beating well. Add eggs; beat well. Stir in sour cream.

  2. Combine 1 cup flour, soda, and cream of tartar; stir well. Add flour mixture to creamed mixture; beat well.

  3. Combine blueberries and remaining flour; toss until blueberries are well coated. Fold blueberries into batter. Spoon into a well-greased 1 1/2-quart oven proof mold.

  4. Bake, uncovered, at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in mold 10 minutes; remove from pan, and cool completely. Transfer pudding to a serving dish; slice and serve warm with Hard Sauce.

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