Blueberry Pudding Cake

By 1For_Him

Ingredients

• TOPPING:
• 2 cups fresh or frozen blueberries
• 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, melted
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 cup boiling water

Details

Servings 9

Preparation

Step 1

Toss the blueberries with cinnamon and lemon juice; place in a greased 8-in. square baking dish. In a small bowl, combine the 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° for 45-50 minutes or until a toothpick inserted into the cake portion comes out clean. Yield: 9 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 1 serving (1 piece) equals 244 calories, 4 g fat (3 g saturated fat), 12 mg cholesterol, 91 mg sodium, 50 g carbohydrate, 1 g fiber, 2 g protein.

Blueberry Pudding Cake published in Country June/July 1998, p49