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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.


  • 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
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup boiling water


  • 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.

Categories: Dessert 
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