Blueberry Pudding Cake
3 cups blueberries
the original recipe calls for 2 cups blueberries, we often use 4 cups
1 teaspoon cinnamon
1 teaspoon lemon juice
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
3/4 cup sugar (again)
1 tablespoon cornstarch
1/2 cup milk
3 tablespoons melted butter
1 cup boiling water
Note: If using frozen blueberries, extend the cooking time a little.
Toss blueberries with cinnamon and lemon juice in a greased 8 inch
|This batter is too thin. It should be thicker!|
Then stir in milk and melted butter. Spoon over berries.
Take the other 3/4 cup of sugar and combine with the cornstarch.
Sprinkle over berry mix.
Slowly and gently pour boiling water over all.
You should have something that looks like a child's kitchen disaster!
Bake the disaster for 50 minutes at 350 degrees. When you open the oven, you'll change your mind.
|Blueberry Pudding Cake|