- 1 cup granulated sugar
- 4 tablespoons (½ stick) unsalted butter
- ½ cup milk
- 1 large egg
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 generous cup maine blueberries
- ½ cup (1 stick) unsalted butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Juice of ½ lemon
- For the pudding, generously butter a deep 1-quart ceramic or metal bowl.
- In a medium bowl, beat together the sugar, butter, milk, and egg with an electric mixer until light and frothy.
- Using a rubber spatula or whisk, blend in the flour, baking powder, cinnamon, and salt. Stir in the vanilla.
- Spread half of the blueberries in the bottom of a heatproof 2-pint bowl. Pour the batter over the berries and spread the remaining blueberries over the top.
- Place a folded kitchen towel or a rack in the bottom of a large saucepan. Place the bowl in the pot and add boiling water to come halfway up the sides of the bowl. Cover the pot and steam the pudding for about 1 hour, or until the pudding is firm to the touch and a skewer inserted in the center comes out clean. Cool in the covered kettle for 15 minutes and then unmold onto a platter or plate.
- Make the hard sauce. Using an electric mixer, beat the butter and sugar together in a medium bowl until smooth. Stir in the vanilla and lemon juice. Set aside at room temperature until ready to serve on the warm pudding.
- When ready to serve, reheat the pudding in the steamer or in a microwave. Cut into wedges and serve with hard sauce on the side.