l tablespoon of the butter, grease a 1 1/2-quart
microwaveable round baking dish or bowl
and sprinkle with the 1 tablespoon sugar;
a large microwaveable dish, toss 2 cups
blueberries and the remaining 3/4 cup sugar.
Cover loosely with clear plastic wrap and
microwave on HIGH (100 % POWER)* until blueberries
are tender, about 4 minutes.
the container of a food processor, combine
cooked blueberries, flour, yogurt, vanilla
and the remaining 4 tablespoons butter;
process until smooth. Add eggs; pulse to
mixture into the reserved buttered dish;
stir in remaining 2 cups blueberries. Cover
dish loosely with plastic wrap; microwave
on HIGH until set in the center, 12 to 14
minutes. Prick plastic wrap to release steam;
cover dish with a large plate and let stand
20 to 30 minutes. Uncover and remove plastic
wrap; invert pudding onto a serving plate.
warm with additional vanilla yogurt, if
Tested in a 625 watt microwave oven