- LEMON CREAM SAUCE:
- 2 teaspoons cornstarch
- 1/2 cup sugar
- 2/3 cup water
- 2 tablespoons lemon juice
- 1 cup heavy cream
- PUDDING:
- 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 or margarine
- 2 eggs
- 3/4 cup milk
- 2 cups fresh blueberries, rinsed and dried
- 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 mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing 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 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.