Blueberry Pudding Cake

We had this dessert for dinner last night. I had some blueberries in the refrigerator I needed to use up. This dessert is wonderful. It serves 12 so be sure to use a large enough pan. I used an 11 x 13 pan. I am making sure to tell you this as I first tried a 9 x 13 pan and had to gently slide the mixture into the larger pan.

Blueberry Pudding Cake

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 50 - 60 minutes

Total Time: 1 hour 15 minutes

Ingredients:

4 cups blueberries
3 tablespoons lemon juice
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups sugar
1 cup milk
2 eggs
1/2 cup butter, melted
2 teaspoons vanilla
2 tablespoons cornstarch
2 cups hot water

Directions:

Put blueberries, cornstarch, lemon juice and 1 cup sugar in an 11 x 13" baking dish that has been sprayed with Pam.

Combine flour, baking powder, salt, cinnamon, and 1 cup sugar. Beat in milk, egg, melted butter and vanilla.

Spread cake batter over berry mixture.

Pour very hot tap water over it all.

Bake at 350 F for 50 - 60 minutes or until done. It should be lightly brown on top and a toothpick come out clean of the cake mixture.

Serve with whipped cream.

Mary Ellen