Summer Blueberry Pudding

Name: Summer Blueberry Pudding
Prep time: 8 h 25 min
Cook time: 8 h 25 min
Total time: 8 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters fresh blueberries, preferably wild; 6 servings Ground cinnamon, for sprinkling; 2 teaspoons fresh lemon juice; 158 milliliters sugar; 2 Tbsps unsalted butter, softened; 6 servings Vanilla ice cream or whipped cream as an accompaniment; 12 slices homemade-style white bread, about 3/4 pound, crusts removed

Summer Blueberry Pudding might be just the dessert you are searching for. One serving contains 315 calories, 5g of protein, and 7g of fat. This vegetarian recipe serves 6. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 8 hours and 25 minutes.

Instructions

Pick over the blueberries and remove the stems. Rinse well, place in a heavy large saucepan, and stir in 1/4 cup water and the sugar. Bring to a boil and cook, uncovered, until the berries are slightly softened and the juices are released, about 10 minutes. Stir gently from time to time.

Ingredients you will need

Blueberries

Berries

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat, cool slightly, and stir in the lemon juice.

Ingredients you will need

Lemon Juice

Spread the butter on the bread slices and sprinkle with the cinnamon. Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with some of the bread slices, trimming to form a tight fit.

Ingredients you will need

Cinnamon