Finding Thyme to Cook

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Blueberry Pudding Cake

Blueberry Pudding Cake

Adapted from

In my mission to use my last two cups of blueberries, this recipe came to mind.  My friend at work told me about this recipe since we both love bluberries.  It is very easy to make (I made it after work one night and it only takes a few minutes to put together).  It can be rather sweet, so you could cut down on the sugar a bit, but why?  I know – I know pour a cup of boiling water on top and bake?  Seems strange, but trust me, it works.  After about 50 minutes, it magically transforms into layers of saucy blueberries, pudding type cake and a crispy sweet topping.  I actually think this is even better from the fridge the next day.

  • 2 cups (or more) blueberries
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • ½ teaspoon nutmeg
  • 1 egg
  • 1/4 cup melted butter
  • 1 teaspoon vanilla
  • ½ cup milk
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup boiling water

Put blueberries in 8 x 8 baking dish (or similar). Stir in lemon juice

In medium bowl, combine flour, baking powder, salt and 3/4 cup sugar.

Thoroughly blend egg, melted butter, vanilla and milk and whisk into flour mixture.

Pour/spread on top of blueberries.

Mix sugar and cornstarch and . . .

sprinkle over batter.

Pour boiling water evenly over the top.

Trust me, it may look weird but it works.

and bake 45-50 minutes.

Serve warm or room temperature.



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