Blueberry-Peach Pudding Cake |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Little is better than a hot fruit dessert covered in a scoop of slowly melting Vanilla Ice Cream and this is no exception Ingredients:
1 1/2-2 cups fresh blueberries or 1 1/2-2 cups frozen blueberries |
1 (15 ounce) can sliced peaches, well drained |
2 tablespoons lemon juice |
1 1/2 cups flour |
2 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sugar |
3/4 cup milk |
1 large egg |
6 tablespoons butter, melted |
1 1/2 teaspoons vanilla |
3/4 cup sugar |
1 tablespoon cornstarch |
1 cup boiling water |
Directions:
1. Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan; sprinkle with the lemon juice.
2. Heat oven to 350°.
3. In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
4. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
5. Combine the dry ingredients with egg mixture just until blended; spoon over the fruit layer and gently spread.
6. Combine the 3/4 cup sugar with cornstarch; spread evenly over batter; carefully pour the boiling water over all.
7. Bake for 40 to 50 minutes; spoon into dessert dishes and top with ice cream or whipped topping.
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