Thursday, October 8, 2009

Blueberry Pudding Cake

This is one of those pudding recipes where the cake batter starts on the bottom and the baked cake ends up on the top of the filling. From Tastes of Our Town, a cookbook compiled in 1994 by the Ladies' Auxiliary of the Candia (NH) Volunteer Fire Department.

2 cups fresh or frozen blueberries
1 - 1/2 tbl. lemon juice
1 - 1/2 cups sugar, divided

1 cup flour
1 tsp. baking powder
1/4 tsp. salt
3 tbl. butter
1/2 cup milk

1 tbl. cornstarch
1 cup boiling water

Place the blueberries in an 8" square pan and sprinkle with the lemon juice. Sift together 3/4 cup of the sugar with the flour, baking powder and salt. Mix with the butter and milk. Pour over the berries.

Mix the remaining 3/4 cup sugar with the cornstarch. Sprinkle over the flour mixture. Pour the boiling water over the top.

Bake at 350° for 50 to 60 minutes.

Good served with vanilla ice cream. Makes 9 servings.

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