Blueberry Pudding Cake

  • 2 cups blueberries, fresh or frozen
  • 1 tsp. cinnamon
  • 1 tsp. lemon juice
  • 1 cup flour
  • three-fourths cup sugar
  • 1 tsp baking powder
  • one-half cup milk
  • 3 Tbls. butter, melted

Topping:

  • three-quarter cup sugar
  • 1 Tbls. corn starch
  • 1 cup boiling water

Toss berries with cinnamon and lemon juice; place in a greased 8” x 8” pan. In a bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. Combine sugar and cornstarch for topping and sprinkle over the batter. Slowly pour boiling water over all. Bake at 350 degree for 45 to 50 minutes or until cake tests done.

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