Blueberry Pudding Cake

Tender cake on top of lots of warm saucy blueberries is a comforting and classic one-dish dessert.

2 cups blueberries (fresh or frozen)
2 Tbsp. lemon juice, freshly squeezed
1 cup all-purpose flour, unbleached
2 tsp. baking powder
¼ tsp. kosher salt
½ tsp. ground nutmeg
1½ cups sugar, divided
½ cup milk
1 large egg
¼ cup butter, melted
1 tsp. purevanilla extract
1 Tbsp. cornstarch
1 cup water, boiling

To Serve:
whipped cream or ice cream
nutmeg or cinnamon sugar

Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3). Butter a 1½ qt baking dish and place on top of rimmed baking sheet.

Spread the blueberries in the baking dish and toss with the lemon juice.

In a medium mixing bowl, combine the flour, baking powder, salt, nutmeg, and ¾ cup sugar.

Beat in milk, egg, melted butter, and vanilla.

Spread the batter over the berries.

In a bowl, combine the remaining ¾ cup of sugar with the cornstarch; mix until well blended.

Sprinkle the sugar and cornstarch mixture evenly over the batter layer.

Slowly pour the boiling water over the sugar and cornstarch layer.

Bake for 40-50 minutes, or until the top cake layer is firm and golden brown.

Serve the pudding cake warm with a scoop of vanilla ice cream or sweetened whipped cream.

Garnish with a grating of nutmeg or cinnamon sugar, if desired.

Makes 8-10 servings.

Cook's Notes:

• When using frozen blueberries in baked goods, thaw them in a colander under cold running water until the water runs nearly clear. Let them drain to remove as much excess moisture as possible.
• If you've ever experienced a tinny or "off" taste in biscuits or other baked goods, it might be your baking powder. When shopping for baking powder, check the label; it should read "aluminum-free."