Prep 15 mins
Cook 2 hrs
Substitute blackberries or cranberries for the blueberries, if you wish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Sift dry ingredients together; cut in butter and add bread crumbs and sugar.
- Add eggs and milk, mix thoroughly and carefully fold in blueberries.
- Pour into a greased mold, cover tightly and steam for two hours.
- Serve with hard sauce or your favorite pudding sauce.