Blueberry Lemon Pudding Cake 2 cups fresh or frozen blueberries, thawed 2 tablespoons fresh lemon juice 2 teaspoons grated lemon peel 1 cup flour 2/3 cups sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon salt 1/8 teaspoon nutmeg 1/2 cup milk 1 egg 1/4 cup butter, melted 1 teaspoon vanilla 1/2 cup sugar 1 tablespoon cornstarch 1 cup boiling water
Combine blueberries, lemon juice and lemon peel in a greased 8-inch square baking dish; set aside. Combine next 8 ingredients (flour through nutmeg) in a bowl. Whisk together milk, egg, melted butter and vanilla until blended. Add milk mixture to flour mixture and stir just until combined. Spoon batter over blueberry mixture, spreading evenly. Combine 1/2 cup sugar and cornstarch, sprinkle over batter. Gradually pour boiling water over top, covering evenly. Bake at 350° for 40 to 45 minutes or until a cake tester inserted in center of cake layer comes out clean. Serve warm Serves 6 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
