Blueberry Pudding Cake
Ingredients
Cake
- 2 cups blueberries fresh or frozen
- 1 tsp cinnamon ground
- 1 tsp lemon juice
- 1 cup all-purpose flour
- ¾ cup sugar
- 1 tsp baking powder
- ½ cup milk
- 3 tbsp butter or margarine melted
Topping
- ¾ cup sugar
- 1 tbsp cornstarch
- 1 cup boiling water
Instructions
- Toss the blueberries with cinnamon and lemon juice; place in a greased 8-in. square 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 40-45 minutes or until the cake tests done.
Notes
Magazine cutout pasted in cookbook margins. Coleen Martin written on clipping.