Blueberry Pudding Cake
This is by far the best blueberry pudding cake. Baked blueberries on top and a vanilla cake as the base. Ice-cream or whipped cream is a great topping for this cake.
| Ingredients | Directions | | 1) | 1/3 cup sugar | Preheat oven to 375 F. Grease a 9” baking pan.
(1-5) In a sauce pan combine the sugar, water, lemon, and cornstarch. Stir in blueberries and bring to a boil. Turn down heat to a simmer, and let simmer for 3 minutes. Remove from the heat.
(6-9) In a medium bowl sift together flour, powder, salt, and sugar. Set aside.
(10-13) In a large bowl whisk together egg, milk, butter, and vanilla then add to flour mixture. Stir until just blended.
Pour batter into baking pan. Then place blueberry sauce over the batter.
Bake for 30 minutes or until toothpick inserted in center of cake comes out clean. | | 2) | 1/4 cup water | | 3) | 1 tbsp fresh lemon juice | | 4) | 1 tsp cornstarch | | 5) | 2 cups blueberries | | ---------- | | 6) | 1 cup flour | 7)
| 1 3/4 tsp baking powder | | 8) | 1 tsp salt | | 9) | ½ cup sugar | | ---------- | | 10) | 1 egg | | 11) | 1/2 cup whole milk | | 12) | 1/2 cup unsalted butter, melted and cooled slightly | | 13) | 1 tsp vanilla |
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