#2419 - Blueberry Pudding Cake

(by Shirley McNevich)

2 cups fresh or frozen blueberries
1 tsp. cinnamon
1 tsp. lemon juice
1 cup flour
1/2 cup white sugar
1 tsp. baking powder
1/2 cup milk
3 TBSP butter (melted)
Topping: 1/2 cup white sugar; 1 TBSP cornstarch; 1 cup boiling water

In a bowl add blueberries, lemon juice and cinnamon--stir until mixed. Grease an 8 x 8 baking dish. Spread the blueberry mixture evenly over the bottom of the greased dish. In a bowl add flour, 1/2 cup white sugar, baking powder--stir. Add milk and melted butter--stir just until mixed.  Spoon the batter evenly over the blueberries. In a bowl add 1/2 cup white sugar and cornstarch--stir. Sprinkle the cornstarch mixture evenly over the batter. Slowly pour the boiling water over the whole top of the cake. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness.