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
powder

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