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Blueberry Pudding

  • Yield: About 8 servings


  • 4 cups fresh blueberries, rinsed and picked over
  • One and one-fourth cups sugar
  • 2 tablespoons shortening
  • 1 large egg
  • 1 cup all-purpose flour
  • One-half teaspoon salt
  • One and one-half teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • One-third cup milk


  • Preheat the oven to 350 degrees. Place the blueberries in an ovenproof casserole and sprinkle with one-half cup of the sugar. Set aside. Put the shortening in a mixing bowl. While beating, slowly add the remaining three-fourths cup sugar. Add the egg and beat well.
  • In another mixing bowl, combine the flour, salt and baking powder, then add the mixture to the shortening-sugar mixture alternately with the milk. Mix in the vanilla. Pour the batter mixture on top of the blueberries. Bake until a toothpick inserted in the middle of pudding comes out clean, about 45 minutes. Remove from the oven and cool slightly before serving.

Recipe Details