This is sure to be a favorite (oh my gosh, that sauce!) and always tastes best when made with wild blueberries, even better if those are Newfoundland blueberries – just the way Nanny made it!
Ingredients for pudding:
- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1 cup milk
- 1 1/2 cups fresh or frozen blueberries
Ingredients for sauce:
- 1/2 cup real dairy butter, salted
- 1 cup firmly packed brown sugar
- 1 cup whipping cream
- 2 tsp pure vanilla extract
- pics sea salt, optional
- Preheat oven to 325 degrees F. Grease a 9×9 inch baking pan well.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Sift together the flour and baking powder.
- Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
- Quickly fold in the blueberries.
- Spread batter evenly into the prepared pan.
- Bake at 325 degrees F in a 9 inch well greased square pan for about 40 to 45 minutes or until a toothpick inserted in center comes out clean.
- The baking time can vary some, especially if you use frozen berries.
- Melt the butter in a medium sized saucepan over medium heat and then stir in the brown sugar.
- Cook the brown sugar and butter until it begins to foam and then add the whipping cream, vanilla extract and salt.
- Bring to a slow simmer for about 7 minutes. Allow the sauce to cool completely before serving it.
- Store any leftover sauce in a mason jar or other sealed container in the fridge for up to 2 weeks.