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Blueberry Pudding Cake

2 cups blueberries, fresh or frozen 
2 tablespoons lemon juice 
1 cup all-purpose flour 
2 teaspoons baking powder 
1/4 teaspoon salt 
1/2 teaspoon ground nutmeg 
3/4 cup sugar 
1/2 cup milk 
1 large egg 
1/4 cup melted butter 
1 teaspoon vanilla 
1 cup sugar 
1 tablespoon cornstarch 
1 cup boiling water 

Place blueberries and lemon juice in an 8x8-inch baking dish. In a medium mixing bowl, mix together flour, baking powder, salt, nutmeg, and 3/4 cup sugar. Beat in milk, egg, melted butter, and vanilla. Spread over berries. Mix 1 cup sugar with cornstarch and sprinkle over batter. Pour boiling water over all. Bake at 350 for 40 to 50 minutes.