Elaine's Blueberry Pudding Cake

Ingredients

• 2 cups fresh or frozen blueberries
• 1 tsp. cinnamon
• 1 tsp. lemon juice
• 1 cup all purpose flour
• 3/4 cup sugar
• 1 tsp. baking powder
• 1/2 cup milk
• 3 tablespoons butter or margarine, melted
• TOPPING:
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 cup boiling water
• Toss the blueberries with cinnamon and lemon juice. Place in a greased 8 in. sq. baking dish. In a bowl, combine flour, sugar and baking powder. Stir in milk and butter. Spoon over berries. Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all.
• Bake at 350 for 45-50 mins. or until the cake tests done.
• Yield: 9 servings.

Preparation

1. 2 cups fresh or frozen blueberries
2. 1 tsp. cinnamon
3. 1 tsp. lemon juice
4. 1 cup all purpose flour
5. 3/4 cup sugar
6. 1 tsp. baking powder
7. 1/2 cup milk
8. 3 tablespoons butter or margarine, melted


9. TOPPING:
10. 3/4 cup sugar
11. 1 tablespoon cornstarch
12. 1 cup boiling water


13. Toss the blueberries with cinnamon and lemon juice. Place in a greased 8 in. sq. baking dish. In a bowl, combine flour, sugar and baking powder. Stir in milk and butter. Spoon over berries. Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all.
14. Bake at 350 for 45-50 mins. or until the cake tests done.
15. Yield: 9 servings.