Blueberry Pudding Cake
  • 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
  1. Toss the blueberries with cinnamon and lemon juice; place in a greased 8 inch square baking dish.
  2. In a bowl, combine flour, sugar, and baking powder; stir in milk and butter. Spoon over berries.
  3. Combine sugar and cornstarch; sprinkle over batter.
  4. Slowly pour boiling water over all.
  5. Bake at 350 °F for 45-50 minutes or until cake is golden and tests done.
  6. Cool a bit and serve warm with vanilla ice cream.
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.