2 c. fresh blueberries (may substitute frozen blueberries, thawed)
Juice of 1 lemon
3 tbsp. butter, softened
1 3/4 c. granulated sugar, divided
1 c. sifted all purpose flour
1 tsp. baking powder
3/4 tsp. salt, divided
1/2 c. milk
1 tbsp. corn starch
1 c. boiling water

Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan.

Spread berries in prepared pan. Squeeze lemon juice over berries. Beat together butter and 3/4 cup sugar in large bowl.

Sift together flour, baking powder and 1/2 teaspoon salt. Add dry ingredients to sugar mixture alternately with milk. Spread batter over berries.

Combine remaining 1 cup sugar, corn starch and remaining 1/4 teaspoon salt. Sprinkle over cake batter. Pour boiling water over all. Bake at 350 degrees for 1 hour. Serve warm or at room temperature with vanilla ice cream.

Variation: Other berries, cherries or peaches may be used.