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