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Recipe : Entry # 5016
Glendine Beech
Recipe Title
Blueberry Pudding Cake
Recipe Theme
Clarke-Washington EMC
2 cups fresh or frozen blueberries
1 teaspoon cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter or margarine, melted
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Toss the blueberries with cinnamon and lemon juice; place in a greased, 8-inch square baking dish. Combine flour, sugar and baking powder, sit in milk and butter and spoon over berries. Combine sugar and cornstarch and sprinkle over batter. Slowly pour boiling water over all. Bake at 350 degrees for 45-50 minutes or until the cake tests done. Makes nine servings.