April 23, 2011

Blueberry Pudding Cake

This delicious dessert is great with whipped topping or ice cream-raspberries and blackberries work well with it too.


2 cups fresh or frozen blueberries
1 teaspoon cinnamon
1 teaspoon lemon juice
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter, melted

Topping:

1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water

Toss the blueberries with cinnamon and lemon juice; place in a greased 8-inch square baking dish. In a bowl, combine 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 the cake tests done.



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