Blueberry Cottage Pudding with Lemon Sauce

1 1/3 cup flour
3/4 cup white sugar
3 tsp baking powder
1/2 tsp salt
1/4 cup soft butter
3/4 cup milk
2 cups frozen blueberries
1/2 cup sugar
1 tsp grated lemon rind
1 egg (slightly beaten)

Lemon Sauce:
1/2 cup sugar
1 1/2 tbsp corn starch
1/8 tsp salt
1 tsp grated lemon rind
1 cup warm water
2 tbsp lemon juice
1 tbsp butter

1) Measure flour into mixing bowl
2) Add sugar, baking powder and salt
3) Stir to blend well, but in shortening
4) Make a hollow and add in milk and egg.
5) Combine with dry ingredients, mixing just until flour is moistened
6) Grease an 8'' or 9'' baking dish
7) Combine blueberries, sugar and lemon rind
8) Place in bottom of greased dish
9) Spread cake batter carefully over fruit
10) Bake in moderate oven (350ºF) for 45-50 minutes

Lemon Sauce:
1) Combine first four ingredients
2) Gradually add warm water, stirring constantly
3) Cook slowly over low heat for 5 minutes
** Sauces should be clear and slightly thickened
4) Remove from heat
5) Stir in lemon juice and butter
6)Serve warm over pudding.

Serving Size: 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user MMEQUEEN.