Blueberry Pudding Cake

Name: Blueberry Pudding Cake
Total time: 3600 s
Yield: 9 servings
Cuisine: American
Ingredients: 2 cup Blueberries (Fresh or Frozen); 1 tsp Lemon Juice; 1 tsp Cinnamon; 1 cup Flour; 3/4 cup Sugar; 1 tsp Baking Powder; 1/2 cup Milk; 3 tbsp Butter (melted); 1 tsp Vanilla; 3/4 cup Sugar; 1 tbsp Corn Starch; 1 cup Boiling Water

Tim O'Hara @cook_2992420

Loves Park, Illinois

Simple and delicious - and since there are no raw eggs you can lick the spoon!

Tim O'Hara @cook_2992420

Loves Park, Illinois

Simple and delicious - and since there are no raw eggs you can lick the spoon!

Saved

Ingredients

1 hour

9 servings

Cake
2 cupBlueberries (Fresh or Frozen)
1 tspLemon Juice
1 tspCinnamon
1 cupFlour
3/4 cupSugar
1 tspBaking Powder
1/2 cupMilk
3 tbspButter (melted)
1 tspVanilla
Topping
3/4 cupSugar
1 tbspCorn Starch
1 cupBoiling Water

Saved

Steps

1 hour

1

Preheat oven to 350.
2

Toss blueberries with lemon juice and cinnamon and place in a greased 8 inch square baking dish.
3

In a small bowl combine flour, 3/4 cup sugar and baking powder. Stir in milk, butter and vanilla. Spoon evenly over berries.
4

For the topping, combine 3/4 cup sugar and cornstarch. Sprinkle over batter. Slowly pour boiling water evenly over everything.
5

Bake 45-50 minutes or until toothpick inserted in center comes out clean.