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Blueberry Pudding Cake

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When I was a little girl, I spent many hours picking blueberries. If we picked enough my Granny would make us a pie. It was always what she did with blueberries, and she made the best for miles around. At least as far as I was concerned. She would have loved this recipe, I think. A wonderfully easy recipe, that has the blueberries making its own sauce. Sweet, but not overly, and best warm from the oven -- with ice-cream if you have it!

Ingredients

2 cups of fresh or frozen blueberries
1 tsp lemon juice
1 tsp cinnamon
1 cup flour
3/4 cup sugar
1 tsp baking powder
1/2 cup milk
3 tbsp margarine, melted

Topping
3/4 cup sugar
1 tbsp cornstarch
1 cup boiling water

Directions

Heat oven to 350°F. Lightly grease 8x8 pan with shortening or cooking spray.

In a bowl mix together blueberries, cinnamon and lemon juice. Spread berries on the bottom of the prepared baking pan.

In a medium sized bowl, mix together flour, sugar, baking powder, milk and margarine. Combine until smooth. Spread carefully over the blueberry layer.

In a small bowl, combine sugar and cornstarch and sprinkle over top of the batter. Do NOT stir.

Pour the hot water carefully over top of everything - again do NOT stir.

Bake for 45-55 minutes until cake is set and top is browned nicely. Serve warm or cold.

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