Eleanor Roosevelt's Recipe For Blueberry Pudding

6
Servings
8h
Prep Time
30m
Cook Time
8h 30m
Ready In


"Summer Blueberry Pudding from maine from maine"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (164.5 g)
  • Calories 326
  • Total Fat - 7 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 14 mg
  • Sodium - 280.3 mg
  • Total Carbohydrate - 61.6 g
  • Dietary Fiber - 3.3 g
  • Sugars - 33 g
  • Protein - 5.9 g
  • Calcium - 158.4 mg
  • Iron - 2.3 mg
  • Vitamin C - 7.8 mg
  • Thiamin - 0.3 mg

Step 1

Pick over the blueberries and remove the stems.

Step 2

Rinse well, place in a heavy large saucepan, and stir in 1/4 cup water and the sugar.

Step 3

Bring to a boil and cook, uncovered, until the berries are slightly softened and the juices are released, about 10 minutes.

Step 4

Stir gently from time to time.

Step 5

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

Step 6

Spread the butter on the bread slices and sprinkle with the cinnamon.

Step 7

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.

Step 8

Spread 1/3 of the berries and juice evenly over the bread.

Step 9

Repeat to make 3 layers in all.

Step 10

Refrigerate for 6 to 8 hours.

Step 11

Spoon onto plates and serve with vanilla ice cream or whipped cream.

Tips & Variations


No special items needed.

Related

BocaMama

If it's good enough for Eleanor it's good enough for me :> It was granddaughter approved too! I topped it with some whip cream and it was delicious!

review by:
(30 Jun 2017)