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1
For the pudding, generously butter a deep 1-quart ceramic or metal bowl.
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2
In a medium bowl, beat together the sugar, butter, milk, and egg with an electric mixer until light and frothy.
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3
Using a rubber spatula or whisk, blend in the flour, baking powder, cinnamon, and salt.
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4
Stir in the vanilla.
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5
Spread half of the blueberries in the bottom of a heatproof 2-pint bowl.
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6
Pour the batter over the berries and spread the remaining blueberries over the top.
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7
Place a folded kitchen towel or a rack in the bottom of a large saucepan.
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8
Place the bowl in the pot and add boiling water to come halfway up the sides of the bowl.
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9
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.
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10
Cool in the covered kettle for 15 minutes and then unmold onto a platter or plate.
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11
Make the hard sauce.
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12
Using an electric mixer, beat the butter and sugar together in a medium bowl until smooth.
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13
Stir in the vanilla and lemon juice.
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14
Set aside at room temperature until ready to serve on the warm pudding.
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15
When ready to serve, reheat the pudding in the steamer or in a microwave.
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16
Cut into wedges and serve with hard sauce on the side.
