Blueberry Pudding

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

Although it's called a pudding, this dish is more like a cobbler. Don’t worry if the batter sinks to the bottom; it will rise to the top & brown.
The recipe was submitted to the cookbook by Sally Harper Shirk.

2 c. blueberries (fresh OR frozen OR canned)

2 tsp. lemon juice

1½ c. sugar

3 tbsp. unsalted butter

½ c. milk

1 c. water

flour

1 tsp. baking soda

Preheat oven to 350° F.

Mix blueberries, lemon juice, 1-c. sugar, 3-tbsp. flour, & water together in saucepan.

Bring mixture to boil, stirring constantly.

Pour berry mixture into oven-proof casserole.

Cream together remaining sugar, butter, milk, baking soda, & 1-c. flour.

Spread batter over berry mixture & bake for app. 1-hr.

SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.) SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)

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