US Highbush Blueberry Council

Instructions

1. Using 1 tablespoon of the butter, grease a 1-½ quart microwaveable round baking dish or bowl and sprinkle with the 1 tablespoon sugar
2. Set aside
3. In a large microwaveable dish, toss 2 cups blueberries and the remaining ¾ cup sugar
4. Cover loosely with clear plastic wrap and microwave on HIGH (100% POWER) until blueberries are tender, about 4 minutes
5. In the container of a food processor, combine cooked blueberries, flour, yogurt, vanilla and the remaining 4 tablespoons butter
6. Process until smooth
7. Add eggs
8. Pulse to blend
9. Pour mixture into the reserved buttered dish
10. Stir in remaining 2 cuts blueberries
11. Cover dish loosely with plastic wrap
12. Microwave on HIGH until set in the center, 12 to 14 minutes
13. Prick plastic wrap to release steam
14. Cover dish with a large plate and let stand 20 to 30 minutes
15. Uncover and remove plastic wrap
16. Invert pudding onto a serving plate
17. Serve warm with additional vanilla yogurt, if desired