Line 8×4 inch loaf pan with parchment paper. Set aside.

In a large bowl combine the milk, heavy cream, blueberry powder and cornstarch. 

Strain the mixture into a medium pot. 

Add the sugar and stir to combine. 

Cook over medium heat, stirring constantly. 

Bring to a simmer and simmer for 2 minutes, stirring constantly. 

Reduce the heat to medium low and add the white chocolate. 

Stir until melted. 

Pour the mixture into the prepared pan. 

Lay a piece of plastic wrap over the surface of the pudding to prevent a thick “skin” from forming.

Refrigerate overnight. 

To slice, place a knife in a pot of boiling water until blade is very hot.

Whip the blade clean and slice the cake.