This Blue Pudding was born out of a mistake. But I just kept going with it, and it ended up being one of my favorite recipes of the year. You see, I was making a batch of red velvet cake, and I accidentally added blue food coloring. (I didn’t realize it was blue until it had already baked!) So rather than toss it, I made a batch of vanilla pudding and layered it in the middle.

The result was heavenly. The red velvet cake was a little dense, but moist, and just plain delicious. I didn’t want to cover that up with frosting. The pudding was the perfect choice. It was creamy, rich, and tart. And it paired so well with the cake.

I’ve since made this recipe again, but with white cake, and the layered pudding gave it a totally different feel. But both recipes are insanely delicious. In fact, I love it so much, I’ve been trying to find other recipes to layer pudding in. Of course, I’d like to find one that is any good, but we are still working on that.

Ingredients:

• 2 cups blueberries
• 1/4 cup water
• 1/2 cup sugar
• 1/2 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/4 cup butter
• 1/4 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup butter

Instructions:

1. Combine blueberries, water, sugar, cornstarch and salt in a saucepan. Cook over medium heat until thickened, stirring constantly. Remove from heat and stir in vanilla.

2. Combine milk, butter, sugar, cornstarch and salt in a saucepan. Cook over medium heat until thickened, stirring constantly. Remove from heat and stir in milk.

3. Pour blueberry mixture into a 9x9 inch pan. Pour milk mixture over blueberry mixture. Refrigerate until set.