It’s finally fall. As in we’ve actually hit the real date of fall on the calendar. And it’s starting to feel like fall. I’ll be baking with apples in no time, but for now I’m still pretending it’s summer with a little treat, although I will admit to using frozen blueberries. It got a thumbs up from everyone (except poor Little Miss who can’t eat dairy — but she got her own special treat, so don’t worry about her!)
Blueberry Pudding Cake
2 c blueberries (fresh or frozen, as I proved!)
1 t cinnamon
1 T lemon juice
1 c flour
1 1/2 c sugar, separated
1 t baking powder
1/2 c milk
3 T butter, melted
1/2 t vanilla
1 T cornstarch
1 c boiling water
Toss the blueberris, lemon juice and cinnamon together, and place in an 8×8 greased baking dish.
Combine the flour, 3/4 c of sugar, and baking powder and mix thoroughly. Add the milk, butter, and vanilla and mix gently until just combined (I mix them all togethe in my liquid measuring cup first then add to the dry ingredients). Spoon the batter over the blueberries.
Mix the remaining 3/4 c sugar and cornstarch. Sprinkle over the batter. Pour boiling water (yes, really) over the entire cake.
Bake at 350 degrees for 45 minutes or until the cake tester comes out clean. Let it cool slightly, but it’s awfully good when it’s still mildly warm.