RECIPE: Blueberry Pudding Cake

Blueberry Pudding Cake
Serves 6

This is really very tasty and I served it with ice cream or whipped cream.
I even reheated this in the micro-wave and it was fine. It is rich so I
would say it makes more like 8 serving. I got this recipe from another
group and it was posted by Sundance.

Ingredients:

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.