Blueberry-Peach Pudding Cake

By MJH

Ingredients

• 1 1/2 to 2 cups fresh or frozen blueberries
• 1 can (15 ounces) diced or sliced peaches, well drained
• 2 tablespoons lemon juice
• 1 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 3/4 cup milk
• 1 large egg
• 6 tablespoons butter, melted
• 1 teaspoon vanilla
• 3/4 cup sugar
• 1 tablespoon cornstarch or arrowroot
• 1 cup boiling water

Details

Adapted from southernfood.about.com

Preparation

Step 1

Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan.

Sprinkle with the lemon juice.

Heat oven to 350°.

In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.

In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.

Combine the dry ingredients with egg mixture just until blended.

Spoon over the fruit layer and gently spread.

Combine the 3/4 cup sugar with cornstarch/arrowroot; spread evenly over batter.

Carefully pour the boiling water over all.

Bake for 40 to 50 minutes.

Spoon into dessert dishes and top with ice cream or whipped topping.