Blueberry Pudding de Luxe

This was originally published July 25, 2010. Decided it was time for a "rerun".

I walked past my Grandma's house the other day.  Time has changed a lot of things, but it hasn't changed the memories.  And although the white picket fence that surrounded their backyard is gone, the house still stands. Just for a moment, I pictured her in that quaint little kitchen of hers that generated at least a million meals (ok, maybe not a million, but a whole bunch of them.)  When I think about my Grandma's kitchen, I recall the red metal table with the linoleum top and the plastic covered metal chairs. The small countertops, the simple oven/stove and the nice white freezer/fridgerator...none of this Sub-Zero stuff. Just off my grandma's kitchen was a porch - not a big one, in fact, calling it a porch probably isn't fair to all the other porches in the world.  HER porch had a fold-up ledge that I remember holding fudge and cakes and pies and during the holidays, it held the turkey, the ham and all the other goodies too.  The porch also had what seemed like a huge cupboard (it WAS huge if you were 6 yrs. old) that had all her canned goods, boxes of dream whip and jello. It's this jello thing that got me back to searching her recipe boxes again and leads me to today's recipe.

Don't ask me how this recipe get's Pudding de Luxe in it's title. It has nothing to do with pudding - not even Jello pudding and I'll be honest, I didn't even end up making a jello recipe.  I promise one of these days I'll dive in to some jello (recipes,  that is - you know I think I have heard about college antics where they really do "dive" in to jello).

This Blueberry Pudding de Luxe is refreshing and easy (Bubba said it passed - yea!!). I'll admit - we didn't do as the recipe suggested and eat it warm with whipped cream - I am sure it would have been wonderful that way, instead, I put it in the refrigerator after cooling. OK, we're strange, we ate it for breakfast, but it's ok - it isn't pudding!  It isn't a crisp!  I don't know what it really is, but it's good.  This recipe is from 1961 so I don't know if my Grandma ever made this one - it's super easy, super tasty and I could imagine how it would create a sweet fragrance in my Grandma's kitchen when she did make it.

Blueberry Pudding de Luxe
To Prepare: 15 min            To Bake: 45-50 min
2 12 oz pkgs. frozen blueberries
4 teaspoons lemon juice
1/2 teaspoon ground cinnamon
2/3 cup sifted flour
1/2 cup sugar
1/2 cup butter, softened


1. Thaw blueberries according to directions on package. Drain one package. ( I cut this recipe in half and did not drain any - didn't seem to change the texture at all)
2. Empty undrained package of blueberries into a 1-qt. baking dish and add the drained blueberries.  Sprinkle evenly with lemon juice and cinnamon. (I added just a little sugar to this).
3. Sift the flour (I didn't) and sugar together into a bowl.  Stir in butter until blended.  Turn onto a sheet of waxed paper.  Cover with another sheet of waxed paper and gently roll out dough to fit size of baking dish.  Peel off one sheet of the waxed paper, through prick dough with fork and gently lay over blueberries.  Peel of remaining waxed paper.
4. Bake at 375 degrees for 45 to 50 min., or until top is lightly browned and blueberry mixture is bubbly.  Serve hot with with sweetened whipped cream.   About 6 servings.
Note: Blueberry mixture will not completely fill baking dish, thus allowing room for bubbling of mixture.
Family Weekly, January 8, 1961.

Blueberry Freeze