Blueberry Pudding Cake

I have been making this cake for close to 15 years - it's my boyfriend's favorite. So much so that several years ago when I was diagnosed with a brain tumor that required surgery to remove it (or as I so bluntly say "cracked my head open like a coconut"), I made sure he had the recipe in the event something happened. A bit morbid, I know, but that's how I roll! Luckily, the surgery went well and I'm still here to make it! It's a wonderful recipe - easy to make and delicious and the house smells great while it's baking. To give credit where credit is due, the recipe is from Taste of Home Magazine - a wonderful publication (and website).

Blueberry Pudding Cake
Prep time: 15 minutes
Bake time: 45-50 minutes
Yield: 9 servings

2 cups Blueberries (fresh or frozen)
1 teaspoon ground cinnamon
1 teaspoon lemon juice

Toss the blueberries with the cinnamon and lemon juice in a greased 8-inch baking dish.

1 cup all-purpose flour
3/4 cups sugar
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter, melted

In a small bowl, combine the flour, sugar and baking power. Stir in the milk and melted butter. Spoon over blueberries.

Topping:
3/4 cups sugar
1 tablespoon cornstarch
1 cup boiling water

Whisk together the sugar and cornstarch. Sprinkle over the batter. Slowly pour the boiling water over the entire thing. Bake at 350 degrees for 45-50 minutes or until knife or toothpick inserted into cake comes out clean.

Enjoy!

Note: If using frozen blueberries, do not thaw - this avoids staining the batter!

Nutrition (1 serving):
244 calories
4g fat (3g saturated fat)
12mg cholesterol
91mg sodium
50g carbohydrate
1g fiber
2g protein

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