Cuban Blueberry Pudding

Name: Cuban Blueberry Pudding
Ingredients: 2 cups fresh blueberries (may substitute frozen blueberries, thawed); 1 lemon, juice of; 3 tablespoons butter, softened; 1 3/4 cups granulated sugar, divided; 1 cup sifted all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon salt, divided; 1/2 cup milk; 1 tablespoon cornstarch; 1 cup boiling water

10 ingredients

4 steps

Ingredients

2 cups fresh blueberries (may substitute frozen blueberries, thawed)
1 lemon, juice of
3 tablespoons butter, softened
1 3/4 cups granulated sugar, divided
1 cup sifted all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt, divided
1/2 cup milk
1 tablespoon cornstarch
1 cup boiling water

Directions

1

Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan.
2

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

Sift together flour, baking powder and 1/2 teaspoon salt. Add dry ingredients to sugar mixture alternately with milk. Spread batter over berries.
4

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.