Blueberry Pudding

1/3 cup granulated sugar
1/4 cup cornstarch
3 cups milk
2 teaspoons vanilla extract
1 beaten egg yolk
2 cups fresh blueberries
Whipped cream

In saucepan, combine sugar and cornstarch. Blend in milk; cook and stir over medium heat until mixture thickens and bubbles. Stir a couple spoonsful of hot mixture into yolk; return all to saucepan. Cook and stir over low heat for 1 to 2 minutes. Remove from heat; stir in vanilla extract. Pour into individual serving dishes. Cover with plastic wrap; chill 2 hours.

Sprinkle blueberries over pudding; top with a dollop of whipped cream.