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Blueberry Pudding

Categories: Pudding

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This recipe originally came from the Rumford Receipt Book, published in 1911. It was republished in 2000 in the Clabber Girl Recipes to Warm the Heart cookbook. This cookbook notes: Our 9th president, William Henry Harrison's followers campaigned on "hard cider". We think they would have enjoyed our blueberry pudding with hard sauce!


  • 1 tbsp butter
  • 1 cup sugar
  • 3 eggs separated
  • 2 cups all-purpose flour
  • 2 tsp Clabber Girl Baking Powder
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup milk
  • 1 quart blueberries


In a large mixing bowl, cream butter and sugar. Beat egg yolks; add to creamed mixture. In a separate mixing bowl mix flour, salt, Clabber Girl Baking Powder, and nutmeg. Add flour mixture alternately with milk to creamed mixture; stir in blueberries. In a separate bowl, beat egg whites until stiff and fold into other ingredients. Pour into 8x8-inch baking pans.

Bake at 450 degrees F for 45 minutes. For the hard sauce, combine all ingredients and beat until creamy.