Blueberry Pudding Cake

Name: Blueberry Pudding Cake
Ingredients: 1/3 cup plus 1/2 cup sugar; 1/4 cup water; 1 tablespoon fresh lemon juice; 1 teaspoon cornstarch; 10 oz blueberries (2 cups); 1 cup all-purpose flour; 1 3/4 teaspoons baking powder; 1 teaspoon salt; 1 large egg; 1/2 cup whole milk; 1 stick (1/2 cup) unsalted butter, melted and cooled slightly; 1 teaspoon vanilla

12 ingredients

5 steps

Ingredients

1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla

Directions

1

Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
2

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
3

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
4

Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
5

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.