Fresh Blueberry Pudding

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   Combine blueberries, 3/4 c. sugar and lemon juice in a small saucepan over moderate heat until sugar dissolves and mixture simmers. Remove from heat and set aside to cool to lukewarm. Cream butter, remaining 1/2 c. sugar and vanilla on medium speed of electric mixer until light and fluffy. Add egg; beat until well blended. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Fold in lukewarm blueberry mixture. Pour into a greased and floured 9 inch pie plate and bake at 375u00b0 for 35 minutes or until cake tester inserted in center comes out clean. Serve warm with lemon sauce, if desired.

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