Blueberry Pudding Cake
Great for breakfast (coffee cake texture) or topped with ice cream for dessert.
1/3 c. plus 1/2 c. sugar
1/4 c. water
1 T. lemon juice
1 t. cornstarch
2 1/2 c. blueberries (fresh or frozen)
1 c. all-purpose flour
1 3/4 t.
1 t. salt
1/2 c. whole milk
1 stick (1/2 c.) unsalted butter, melted and cooled slightly
1 t. vanilla
Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.
This recipe comes from Gourmet magazine. I made it last night with frozen blueberries from Costco, and it was great!
|Lots of liquid, but don't worry! It will bake in.|