My Favorite Blueberry Pudding Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 9 |
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This is my favorite version of blueberry pudding cake. I sometimes substitute part Splenda for some of the sugar to make it more healthy. Ingredients:
3 cups blueberries |
1 teaspoon ground cinnamon |
1 teaspoon lemon juice |
1 cup all-purpose flour |
3/4 cup sugar |
1 teaspoon baking powder |
1/2 cup milk |
3 tablespoons butter or 3 tablespoons margarine, melted |
2/3 cup sugar |
1 tablespoon cornstarch |
1 cup boiling water |
Directions:
1. Toss the blueberries with cinnamon and lemon juice; place in a greased 8-inch square baking dish.
2. In a bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries.
3. Combine sugar and cornstarch; sprinkle over batter.
4. Slowly pour boiling water over all.
5. Bake at 350 for 45-50 minutes or until the cake test done.
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