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Eleanor Roosevelt's Recipe For Blueberry Pudding

Here's how you make Eleanor Roosevelt's Recipe For Blueberry Pudding
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  • Servings: 6
  • Prep: 8h
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3 cups blueberries, fresh (preferably wild)
  • 2/3 cup granulated sugar
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons unsalted butter (softened)
  • 3/4 pound sliced white bread (12 sliced crusts removed)
  • Ground cinnamon, dash for sprinkling
  • 1/2 cup whipped cream (as an accompaniment)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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