Summer Blueberry Pudding

Directions

1. 1
   Pick over the blueberries and remove the stems.
2. 2
   Rinse well, place in a heavy large saucepan, and stir in 1/4 cup water and the sugar.
3. 3
   Bring to a boil and cook, uncovered, until the berries are slightly softened and the juices are released, about 10 minutes.
4. 4
   Stir gently from time to time.
5. 5
   Remove from the heat, cool slightly, and stir in the lemon juice.
6. 6
   Spread the butter on the bread slices and sprinkle with the cinnamon.
7. 7
   Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with some of the bread slices, trimming to form a tight fit.
8. 8
   Spread 1/3 of the berries and juice evenly over the bread.
9. 9
   Repeat to make 3 layers in all.
10. 10
    Refrigerate for 6 to 8 hours.
11. 11
    Spoon onto plates and serve with vanilla ice cream or whipped cream.