This cake starts out with the rich blueberry sauce on the top, which sinks to the bottom as the cake bakes, and turns into a moist, yummy dessert. Delicious on its own, but also good with a dollop of ice cream or whipped cream.
Blueberry Pudding Cake
Blueberry Pudding Cake
Cathy Kirkham
Dessert
This is not a fancy dessert but it is an easy, comforting and tasty one to make.
Ingredients
- ⅓ c sugar
- ¼ c water
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 2 c blueberries
- 1 c flour
- ½ c sugar
- 1 ½ tasp baking powder
- 1 tsp salt
- 1 egg
- ½ c milk (or buttermilk, my favourite)
- ½ c butter, melted and cooled
- 1 tsp vanilla
Directions
Preheat the oven to 375° F
Combine sugar, water, lemon juice and cornstarch in a small saucepan. Add berries and simmer for 3-4 minutes. Remove from heat and set aside.
In a medium bowl stir together the flour, sugar, baking powder and salt.
In a separate bowl, whisk the egg, milk, butter and vanilla. Add to the flour and mix well. Spoon into a buttered 9" pan. Pour the blueberry mixture over top. Bake for 25 minutes. Serve warm.
