Blueberry Pudding Cake

Earlier this week my mom handed me a cookbook of sorts from the Tougas Family Farm, a local farm with pick your own fruits. I've actually never been there before, but a couple of her coworkers were raving about a particular recipe in the book and said I needed to try it. Well, my friend Erin, whom I hadn't seen in two years, came to visit last night, and I figured I'd give it a whirl. Ooh and I'm glad I did. I'm not used to cinnamon and almond flavoring with blueberries, but it was really good. It's a bit of a strange recipe because after you put everything in the pan, you drown the whole thing in boiling water. I was happy to see it worked out just fine, though.


Blueberry Pudding Cake
adapted from the Tougas Family Farm cookbook

2 cups blueberries
1 tsp. cinnamon
Juice of half a lemon (optional)
3 Tbsp. melted butter
3/4 cup sugar
1/2 cup milk
1 cup flour
1 tsp. baking powder
1 tsp. almond extract
1/4 to 1/2 cup sugar
1 Tbsp. cornstarch
1/4 tsp. salt
1 cup boiling water

Toss the blueberries with cinnamon and lemon if you're using it. I didn't have any lemon when I made it this time so I omitted it. Pour the blueberry mixture in the bottom of a well greased 8 inch square pan. In a bowl, combine flour, 3/4 cup of sugar (you'll need the rest later), and baking powder. Stir in the milk, melted butter, and almond extract. Spread the batter over the fruit. Combine the rest of the sugar, cornstarch, and salt then sprinkle over the batter. Slowly pour the boiling water of the top. It should completely cover all the batter in water. Bake at 350'F for 50-60 minutes. The cake will rise to the top and should be tested with a toothpick. Mine was done right at the 50 minutes so be sure to check it. Enjoy!