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BLUEBERRY PUDDING CAKE
Blueberry Pudding Cake
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 zes..
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INGREDIENTS
- 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.
RECIPE BACKSTORY
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.
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