Instructions:
Step 1
Preheat your oven to 350°F (175°C) and grease an 8 or 9-inch square baking dish.
Step 2
Cream together the sugar and shortening until smooth.
Step 3
Beat in the egg until fully combined.
Step 4
Mix in the milk until smooth.
Step 5
Add the flour and baking powder.
Step 6
Stir gently until a smooth batter forms.
Step 7
Fold the blueberries into the batter.
Step 8
Spread the batter evenly into the prepared baking dish.
Step 9
Bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean.
Step 10
Beat together the butter and confectioners’ sugar until smooth.
Step 11
Mix in the pasteurized egg and vanilla extract until creamy.
Step 12
Chill the hard sauce until ready to serve.
Step 13
Serve the warm blueberry pudding with the chilled hard sauce spooned generously over the top.
Tips and Variations:
Use Fresh or Frozen Blueberries
Both fresh and frozen blueberries work beautifully in this recipe, but if using frozen berries, fold them in while still frozen to help prevent the batter from turning purple.
Don’t Overmix the Batter
Stir the batter only until the ingredients are combined to keep the pudding soft, tender, and light after baking.
Add Extra Flavor
Mix a little lemon zest, cinnamon, or almond extract into the batter to give the dessert a fresh and delicious flavor twist.
Create a Richer Hard Sauce
A small pinch of salt or a splash of fresh lemon juice can balance the sweetness of the hard sauce and make its buttery flavor even more enjoyable.
Serve Warm for the Best Texture
The warm pudding and chilled hard sauce create the perfect contrast, allowing the sauce to melt slightly over the cake for an incredibly rich and comforting dessert.
Storage
Store leftover blueberry pudding covered in the refrigerator for up to 4 days, and keep the hard sauce in a separate airtight container.
Freeze for Later
Wrap the cooled pudding tightly and freeze for up to 2 months, then thaw overnight in the refrigerator before reheating gently, while the hard sauce is best prepared fresh or refrigerated rather than frozen.
