Sunday, November 21, 2010

Blueberry Pudding Cake

 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
square pan.

This batter is too thin. It should be thicker!
In a bowl, combine flour,  3/4 cup sugar, and baking

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

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