My husband loves anything blueberry. And whenever blueberries are on sale, I stock up, so I always have them in my freezer ready to use in cakes, pies, muffins, and to top yogurt. Several years ago, I found this recipe for a blueberry cake that was so easy, and my husband just loves it. It's very easy, and you can easily feed 9 people from this recipe. Today, I share it with you.
You will need:
2 cups fresh, (or frozen), blueberries
1 teas. ground cinnamon
1 teas. lemon juice
1 cup all purpose flour
1 1/2 cup sugar
1 teas baking powder
1/2 cup milk
3 Tabs. butter, melted
1 Tabs.. cornstarch
1 cup boiling water
Preheat the oven to 350 degrees.
Spray an 8 X 8 inch baking pan with baking spray
In the baking pan toss the blueberries with the cinnamon and lemon juice. Give it a stir.
In a medium bowl, combine the flour and 3/4 cup of sugar, and baking powder. Stir well.
Stir in the melted butter and milk. Stir well.
Spoon batter over the blueberries.
In a small bowl, combine the remaining 3/4 cup sugar and cornstarch. Stir well.
Sprinkle over the batter.
Slowly, pour the boiling water over the top.
Bake uncovered, at 350 degrees for 45 to 50 minutes, (or until the cake top tests done).
Allow the cake to cool on a baking rake.
And your pudding cake is ready to serve. Notice how you have this wonderful luscious blueberry pudding and a light, (not to sweet), cake topping.
The perfect ending to a supper, or a great treat to serve when guest drop by.
Enjoy !
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