Blueberry Pudding Cake
Description
Everyone will think that you are a master baker once they have tried this blueberry pudding cake. It's simple to make and is so good, it will be a huge hit at your house. Serve it warm with vanilla ice cream.
Ingredients
1 T. butter to grease an 8×8-inch pan
1 pint fresh, ripe blueberries*
1 t. ground cinnamon
1 t. lemon zest
freshly squeezed juice from 1/2 of a lemon
1 c. all-purpose flour
¾ c. granulated sugar
1 t. baking powder
½ c. whole milk
3 T. melted butter
1 t. almond extract
1/3 c. granulated sugar
1 T. cornstarch
¼ t. salt
1 c. boiling water
Directions
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Preheat oven to 350 degrees. Butter an 8×8 inch baking pan liberally with 1 T. butter; set aside.
In a bowl, toss blueberries with cinnamon, lemon zest and juice; pour into prepared pan.
In a medium bowl, whisk flour, ¾ c. sugar and baking powder.
Whisk in milk, melted butter and almond extract; pour this evenly over the blueberries.
In a small bowl, mix 1/3 c. sugar, cornstarch and salt; sprinkle over the batter.
Pour the boiling water into the pan.** Place in the preheated oven; bake for 35-40 minutes or until a wooden toothpick inserted into the batter comes out clean. There will be blueberry sauce at the bottom.
Serve.
4-6 servings.
*Fresh cultivated blueberries are best for this recipe. Try not to get the wild smaller berries.
Frozen blueberries will work as well.
**The boiling water sinks to the bottom and the batter rises to the top, which creates a delicious, hot, syrupy blueberry sauce underneath and a sugary crust on top.
***While baking, it rises right to the top edge of an 8×8-inch pan, and when out of the oven, it deflates to about half.