Blueberry Pudding Cake
Why I Love This Recipe
Serves closer to 6 at my house!
I bet this could be turned into a blueberry-lemon pudding cake by eliminating the cinnamon, increasing the lemon juice, and adding a generous amount of lemon zest to the batter, but I haven't tried this yet.
Ingredients You'll Need
2 cups fresh or frozen blueberries (no need to thaw)
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter or margarine -- melted
TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Directions
Toss the blueberries with cinnamon and lemon juice; place in a greased 8 inch square baking dish.
In a bowl, combine flour, sugar, and baking powder; stir in milk and butter. Spoon over berries.
Combine sugar and cornstarch; sprinkle over batter.
Slowly pour boiling water over all.
Bake at 350 °F for 45-50 minutes or until cake is golden and tests done.
Cool a bit and serve warm with vanilla ice cream.