1/2 cup granulated sugar PLUS 1/3 cup granulated sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 cups fresh blueberries
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 /2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/2 cup (1 stick/4 oz/113g) unsalted butter
1 teaspoon vanilla extract
Preheat oven to 375°F (190°C). Butter a 8 or 9-inch square baking dish.
Whisk together the flour, baking powder, salt, ground cinnamon, ground nutmeg, and the 1/2 cup sugar in a medium size bowl. Set aside.
Melt the butter, remove from heat and cool for a few minutes.
Stir together the 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in the blueberries. Heat mixture to a simmer stirring occasionally for about 3 minutes. Remove from heat and set aside.
Whisk together egg, milk, slightly cooled butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter. Bake until a knife inserted into center comes out with a few moist crumbs on it, 25 to 30 minutes. Cool in pan on a wire rack for 5 minutes. Serve warm, or let cool completely, wrap in aluminum foil, and store either at room temperature or refrigerate. If desired, serve with vanilla ice cream, whipped cream or non-dairy whipped topping.
If you decide to serve later, bring pudding cake to room temperature after removing from refrigerator.
Makes 6 servings.
Photograph taken by Diana Baker Woodall© 2005
Date: July 25, 2005