BLUEBERRY PUDDING CAKE (for eight)

1/3 cup plus ½ cup sugar

¼ cup water

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

10 ounces blueberries (2 cups)

1 cup all-purpose flour

1-¾ teaspoons baking powder

1 teaspoon salt

1 large egg

½ cup whole milk

1 stick (½ cup) unsalted butter, melted and cooled slightly

1 teaspoon vanilla

whipped cream and additional fresh blueberries for garnish (optional)

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1.  Put oven rack in middle position and preheat oven to 370*.  Butter a 9 inch square baking pan.

2.  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.

3.  Whisk together flour, baking powder, salt and remaining ½ cup sugar in a medium bowl.

4.  Whisk together egg, milk, butter and vanilla in a large bowl, then add flour mixture, whisking until just combined.

5.  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.  If desired, top with whipped cream and additional blueberries.

NOTE:  Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.

from Gourmet Magazine, July, 2005