BLUEBERRY PUDDING CAKE 
3/4 c. sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. melted butter
1/2 c. milk
2-4 c. blueberries (raspberries, cherries, or peaches), fresh or frozen
1 c. sugar
1 tbsp. cornstarch
2/3 c. boiling water

Cover bottom of 8-inch square dish with fruit. Mix 3/4 cup sugar, flour, baking powder, salt. Stir in melted butter, milk. Pour over fruit. Mix 1 cup sugar and cornstarch. Sprinkle over batter. Pour boiling over sugar mixture. Bake at 375 degrees for 45 minutes.

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“BLUEBERRY PUDDING CAKE”

 

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