Blueberry Pudding Cake
Blueberry Pudding Cake
1/3 cup plus ½ cup sugar
¼ cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz. (2 cups) blueberries
1 cup all-purpose flour
1 ¾ teaspoons baking powder
1 teaspoon salt
1 large egg
½ cup whole milk
1 stick unsalted butter, melted and slightly cooled
1 teaspoon vanilla
Put oven rack in middle position and preheat oven to 375 degrees. Butter a 9-inch square baking pan.
Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, and then stir in blueberries. Bring to a boil over medium high heat, and then turn heat to low and simmer for 3 minutes, stirring occasionally. Remove from heat.
Whisk together flour, baking powder, salt, and remaining sugar in a medium bowl.
Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
Spoon batter into the baking pan and spread evenly. Pour berry mixture evenly over the batter (berries might sink). Bake until a knife inserted into center of cake portion comes out clean, 25-30 minutes. Cool on pan on a rack for 5 minutes.
**Cake can be made one day ahead and cooled completely, uncovered, then kept wrapped well in foil at room temperature.
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