Title: Blueberry Pudding
Category: Blueberry
Yield: 4 Servings

Ingredients:
Blueberry mixture: 
2 tablespoons quick-cooking tapioca 
1/3 cup granulated sugar 
1/3 cup firmly packed brown sugar 
1/4 teaspoon salt 
3/4 cup water 
2 teaspoons baking powder 
2 tablespoons lemon juice 
1 tablespoon butter 
2 cups fresh blueberries 

Batter: 
1 1/2 cups sifted cake flour 
2 teaspoons salt 
3 tablespoons butter 
3/4 cup granulated sugar 
3/4 cup milk 
1/2 teaspoon vanilla

Directions:
Blueberry Mixture: Combine tapioca, granulated sugar, brown sugar, salt and water in saucepan. Cook and stir over medium heat until mixture comes to a boil. Add lemon juice, 1 tablespoon butter, and blueberries. Let stand 15 minutes. Batter: Meanwhile, combine sifted cake flour, baking powder, and salt, and sift together. Cream 3 tablespoons butter; add 3/4 cup granulated sugar gradually and cream together well. In small amounts, add the flour mixture and the milk alternately to the creamed butter and sugar. Beat well. Add vanilla. Stir blueberries mixture and pour into a greased 1 1/2 quart casserole or 8x8x2 inch pan. Turn batter over blueberry mixture. Bake at 375 degrees for one hour. Serve hot with whipped cream.

Health Content: Calories: 242 Carbs: 48 Fat: 5 grams Protein: 2 grams