2 c. fresh blueberries
3 lg. eggs
1 1/4 c. milk
1 tbsp. butter
1 1/4 c. all-purpose flour
3/4 c. granulated sugar
1 tsp. baking powder
Pinch of salt
Extra blueberries and powdered sugar, if desired

Butter a round 9 x 1 1/2 inch cake pan that has a removable bottom. Rinse the blueberries in cold water and pat dry on paper toweling. In a small bowl, beat the eggs until foamy. In a small saucepan, heat the milk and the butter until the butter melts and the milk is warm. In a large bowl, stir together the flour, granulated sugar, baking powder and salt. Add the eggs and beat until blended. Add the milk mixture and beat until smooth - batter will be thin.

Pour 3/4 cup of the batter into the prepared pan. Bake in a preheated 375 degree oven until set, 7 to 8 minutes. Spread the 2 cups blueberries over the set batter. Pour the remaining batter over the berries. Continue baking in the 375 degree oven until the top is puffed and set looking - 30 to 40 minutes longer.

Cool on a wire rack until pudding comes away from the sides of the pan - about 15 minutes. Remove the pan's side band. If desired, garnish with extra blueberries and sprinkle with powdered sugar. Serve at once. Makes 8 servings.