In honor of the new crop, here's a pudding recipe from my friend, Mary Ann Barnes. Although she made it with blackberries, not blueberries, I'm making mine with the blue fellas!
RECIPE: Banana-Berry Pudding
(Serves 6 – 8)
2/3 cup natural sugar
¼ cup ground tapioca flour
2 cups (preferably whole) milk
1 teaspoon vanilla
2 tablespoons butter (or butter substitute with plant sterols)
2 bananas, chopped
6 ounces blueberries (or blackberries, chopped)
1 pound strawberries, chopped (reserving 6 – 8 for decoration)
Rinse berries and set aside to dry.
Combine first 4 ingredients in a blender and pulse until smooth. Pour into medium saucepan and cook on medium-low heat, whisking constantly, until mixture begins to thicken (about 15 – 20 minutes). Remove from heat and add butter and vanilla, stirring until smooth. Allow to cool for 10 minutes.
Gently stir fruit in pudding mixture. Spoon into serving dishes. Decorate with reserved strawberries. Chill until ready to serve, or for at least an hour.