Blueberry Pudding Cake

By MJH

Makes 6 to 8 breakfast or dessert servings

Ingredients

• 1/3 cup plus 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 10 oz blueberries (2 cups)
• 1 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1 teaspoon salt
• 1 large egg
• 1/2 cup whole milk
• 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla

Preparation

Step 1

Put oven rack in middle position and preheat oven to 375°F.
Butter a 9-inch square baking pan.

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries.
Bring to a simmer, then simmer, stirring occasionally, 3 minutes.
Remove from heat.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink).
Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes.

Cooks' note:
Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.