Blueberry Pudding Cake

Circle B Kitchen

Recipe courtesy Epicurious

This cake comes together with so little effort and such big flavors that you can make it for a special weeknight dessert or for company. It's also great for breakfast. You can use any 9-inch baking dish or cake pan, but I used a springform pan which makes for a nice presentation. If using a springform pan, line the bottom of the pan with parchment paper for easy removal. If using frozen blueberries, thaw them on a baking sheet in a low oven (175 degrees) for a few minutes and reduce the amount of water to 2 tablespoons.

1/3 cup plus 1/2 cup sugar

1/4 cup water

1 tablespoon fresh lemon juice

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 (1/2 cup) unsalted butter, melted and cooled slightly

1 teaspoon vanilla

Put oven rack in middle position and preheat oven to 375°F. 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. Top with sweetened creme fraiche (with lemon).

Cake can be made 1 day ahead and cooled completely, uncovered, and then kept, wrapped well in foil, at room temperature.

Makes 6 to 8 breakfast or dessert servings.