Blueberry Pudding Cake

serves 6-8

recipe from Gourmet Magazine

  •  1/3 cup plus 1/2 cup sugar
  •  1/4 cup water
  •   1 tablespoon fresh lemon juice
  •   1 teaspoon cornstarch
  •   10 oz blueberries (2 cups)
  •   1 cup all-purpose flour
  •   1 3/4 teaspoons baking powder
  •   1 teaspoon salt
  •   1 large egg
  •   1/2 cup whole milk
  •   1 stick (1/2 cup) unsalted butter, melted and cooled slightly
  •   1 teaspoon vanilla
  • 1/2 cup whipping cream

Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.

Whisk together flour, baking powder, salt, and remaining 1/2 cup 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 baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

To make whipping cream, put some in a jar, close the lid and shake vigorously for 2-3 minutes.

Serve blueberry pudding cake warm with a dollop of whipped cream on top.