Barry C. Parsons
1 to 1 1/2
Blend together the flour, sugar and baking powder.
Add the blueberries and toss to distribute them in the flour mixture.
Add the melted butter, milk and vanilla extract all at once.
Mix all together with a wooden spoon just until a soft dough is formed.
Put dough into a pudding steamer or a wet heavy cotton pudding bag, tying the bag with a piece of butcher string but leaving about an inch of slack at the top to allow the pudding to expand.
Boil gently for approximately one and a half hours to 2 hours.
Remove from steamer or pudding bag, slice and serve.