Blueberry Pudding Cake

(from kylerhea’s recipe box)

5 July 2010 –
Equipment

8-inch square baking pan, greased –
2 medium mixing bowls

I didn’t know the sugar divided piece, so I put 1 cup in the batter, and added the other 1/2 cup with the cornstarch.

Source: FoodBlog - Andrea Meyer

Serves 8 people

Categories: July2010, Summer, blueberries, cakes, cobblers, desserts

Ingredients

  • 2 cups (282 g) blueberries, fresh or thawed from frozen
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 cup (120 g) unbleached all-purpose flour
  • 1-1/2 cups (263 g) granulated sugar, divided
  • 1 teaspoon baking powder
  • 1/2 cup (120 ml) lowfat milk
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon cornstarch
  • 1 cup (240 ml) boiling water

Directions

  1. Preheat the oven to 350° F/175° C.

  2. In one of the bowls, toss the blueberries with the cinnamon and lemon juice. Pour into the prepared baking pan.

  3. In the other bowl, whisk together the flour, sugar, and baking powder. Stir in the milk and melted butter. The batter will be very thick. Spoon over the blueberries.

  4. In the same bowl, stir together the sugar and cornstarch and sprinkle over the batter. Slowly pour the boiling water all over the pan. The water will rise up and pool, but it will combine with the batter as it cooks.

  5. Bake in the preheated oven for 55 to 60 minutes, until the cake tests done and is golden and a little crunchy on top. Serve warm with ice cream.

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