Blueberry Pudding Cake

Ingredients

• 2 cups fresh or frozen blueberries
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 1 cup all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 cup 2% milk
• 3 tablespoons butter, melted

Topping

• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 cup boiling water
• Whipped cream, optional

Directions

1. Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries.
2. Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.