I love blueberries. We have 6 bushes growing along our driveway and every year I look forward to them dotting the drive. I always plan on freezing the vast majority of them, or at least baking lots of delicious desserts, but we generally eat them right off the bush and they never make it past our stomachs. I’m talking buckets full!
This year I plan on trying a few recipes and I’ve promised myself this is one of them. This recipe makes use of premade cornbread – homemade would be best, but a boxed or purchased version would word as well.
- 6 cups baked cornbread, cut into 1-inch cubes
- 1 c sugar
- 1 tsp ground cinnamon
- 2 c milk
- 1 c half-and-half
- 4 eggs
- 3 egg yolks
- 2 tsp vanilla extract
- 2 c fresh blueberries
- ½ c unsalted pistachios, skins removed
- 2 Tbl sugar
- 2 tsp cornstarch
- 3 c frozen blueberries, about 1 pd
- Preheat oven to 225ºF.
- On a baking sheet, place corn bread cubes; bake until dry, stirring occasionally, about 1 hour; cool.
- Increase oven temperature to 375ºF.
- Grease a 10x12-inch pan.
- In a large bowl, combine sugar, cinnamon, milk, cream, eggs, yolks and vanilla.
- Gently stir in corn bread until coated. Stir in blueberries and pistachios.
- Transfer blueberry mixture to prepared pan; cover.
- Bake 45 minutes.
- Uncover; bake until golden, about 20 minutes; cool.
- In a medium saucepan, stir 2 tablespoons sugar and cornstarch together until blended; add frozen berries, toss until coated.
- Cover and cook over low heat, stirring occasionally until berries thaw and mixture starts to boil, 5 to 7 minutes.
- Remove lid, cook, stirring constantly, until boiling and thickened, 1 to 2 minutes. Stir in additional sugar, if desired.
- To serve: Cut pudding into 3-inch squares; arrange on plates. Drizzle Blueberry Sauce over pudding. Serve with additional blueberries and whipped cream, if desired.
Blueberries are nutritional powerhouses and for their few calories, they pack some amazing nutrition. Blueberries are packed with antioxidants including vitamin C and fiber. They’re a great boost anytime of the year – both fresh and frozen.
Recipe compliments of www.LittleBlueDynamos.com.