Blueberry Pudding Cake
1/3 cup plus 1/2 cup sugar
1/4 cup water ( use less for frozen berries)
1 Tablespoon fresh lemon juice ( I left it out )
1 teaspoon cornstarch
10 oz. blueberries ( 2 cups )
1 cup all purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick unsalted butter, melted and cooled slightly
1 teaspoon vanilla
Put oven rack in middle position and preheat oven to 375 degrees. Butter a 9 inch square baking pan.
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.
Whisk together flour, baking powder, salt and remaining 1/2 cup sugar in a medium bowl. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture whisking until just combined.
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.