Blueberry Pudding Cake

Blueberry Pudding Cake

from tasteofhome.com

We have many acres of blueberry bushes in the area where we live. My father-in-law has a number of them near his house, so I have an abundant supply every year. I'm always looking for ways to use the berries. This is a new recipe I found, and it's been very popular. —Jan Bamford, Sedgwick, Maine

Ingredients

  • 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 2% milk
  • 3 tablespoons butter, melted
  • TOPPING:
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup boiling water
  • Whipped cream, optional

Directions

  1. 1

    Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries.

  2. 2

    Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.