Blueberry Pudding Cake

Blueberry Pudding Cake

Serves 6

2    cups fresh or frozen blueberries, thawed
2    tablespoons fresh lemon juice
2   teaspoons grated lemon peel
1    cup flour
2/3    cups sugar
2    teaspoons baking powder
1/2    teaspoon baking soda
1/2   teaspoon cinnamon
1/4    teaspoon ground ginger
1/4    teaspoon salt
1/8    teaspoon nutmeg
1/2    cup milk
1    egg
1/4    cup butter, melted
1    teaspoon vanilla
1/2    cup sugar
1    tablespoon cornstarch
1    cup boiling water

Combine blueberries, lemon juice and lemon peel in a greased 8-inch square baking dish; set aside.  Combine next 8 ingredients (flour through nutmeg) in a bowl.  Whisk together milk, egg, melted butter and vanilla until blended.  Add milk mixture to flour mixture and stir just until combined.

Spoon batter over blueberry mixture, spreading evenly.  Combine 1/2 cup sugar and cornstarch, sprinkle over batter. Gradually pour boiling water over top, covering evenly. 

Bake at 350° for 40 to 45 minutes or until a cake tester inserted in center of cake layer comes out clean.  Serve warm.