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BLUEBERRY PUDDING CAKE 
2 cups fresh or frozen blueberries
1 tsp. ground cinnamon
1 tsp. fresh lemon juice
1 cup all purpose flour
3/4 cup sugar
1 tsp. baking powder
pinch of salt (1/8 tsp.)
1/2 cup whole milk
3 tbsp. butter, softened

Grease an 8-inch square baking dish.

Toss the blueberries in the cinnamon and sprinkle with lemon juice. Spread blueberries evenly in the bottom of the baking dish.

In a medium bowl, whisk together flour, baking powder, sugar and salt. Stir in milk and softened butter. Spoon batter over the blueberries.

Topping:

3/4 cup sugar
1 tbsp. cornstarch
1 cup boiling water

Mix together sugar and cornstarch and sprinkle mixture over top of batter. Slowly pour water over all (DO NOT STIR!).

In an oven that has been preheated to 350F for at least 15 minutes, bake until the cake tests done (about 45-50 minutes).

Serve with French Vanilla or Blueberry Ice Cream, or topped with blueberry syrup or whipped cream.

Submitted by: CM
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 Rating: 4.7 / 5 - Reviews: 10
Jul 3, 6:09 PM
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Oct 6, 3:02 PM
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