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Blueberry Pudding Cake

Print Recipe
Course Baked Goods, Dessert
Keyword A Book of Favorite Recipes Compiled by The Ada Municipal Hospital Auxiliary of Ada, Minnesota – 1969, Added by Hand with Love
Servings 9 servings
Author Jan Bamford, Sedgwick, Maine

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.