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.