Fouth of July Pudding
Source of Recipe
Internet
List of Ingredients
FILLING:
3 12-ounce packages frozen, unsweetened blueberries, thawed
1 cup plus 8 tablespoons sugar
1/2 cup water
3 tablespoons cornstarch, dissolved in 7 tablespoons water
12 ounces cream cheese, at room temperature
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons vanilla extract
TOPPING:
1 1/2 cups all-purpose flour
1/3 cup firmly packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
3 tablespoons unsalted butter, melted
Recipe
Bring blueberries, 1 cup plus 2 tablespoons sugar and 1/2 cup water to boil in heavy saucepan, stirring frequently. Add cornstarch mixture and bring to boil, stirring frequently. Pour mixture into 13-by-9-inch glass baking dish and cool. Cover.
Heat oven to 400 degrees. Using electric mixer, beat cream cheese, lemon juice, vanilla and 6 tablespoons sugar in medium bowl until blended well. Drop mixture by small spoonfuls over berry mixture, spacing evenly.
Make topping: Mix first four ingredients in large bowl. Stir in milk and butter. Drop spoonfuls atop filling, spacing evenly.
Bake until filling bubbles and topping is golden brown, about 25 minutes. Cool.
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