Basically an upside down cake, this delicious dessert is perfectly sweet and gooey. Serve it with a scoop of vanilla ice cream to top off the lusciousness.
Blueberry Pudding Cake
Adapted from the "Best of the Best from New England Cookbook"
9 servings
Ingredients:
2 cups blueberries, fresh or frozen
2 tbsp lemon juice
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
3/4 cup, plus 1 cup granulated sugar
1/2 cup milk
1 egg
1/4 cup (4 tbsp) unsalted butter, melted
1 tsp vanilla extract
1 tbsp cornstrach
1 cup boiling water
1. Preheat oven to 350F degrees.
2. In a small bowl, mix the blueberries and lemon juice. Once the blueberries are coated, transfer them to an 8 inch baking pan.
3. In a medium bowl, mix the flour, baking powder, salt, nutmeg, and 3/4 cup sugar.
4. Beat the milk, egg, melted butter, and vanilla into the dry mixture.
5. Spread over the blueberries.
6. In a small bowl, mix 1 cup of sugar with the cornstarch and sprinkle over the batter.
7. Boil the water and pour it over the dish.
8. Bake for 40-45 minutes, until the top begins to turn a golden brown.
9. Enjoy!
Nutritional Info per Serving:
Calories 262; Total Fat 6g; Cholesterol 38mg; Sodium 189mg; Total Carbs 52g; Protein 3g
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