Blue-Raspberry Pudding Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A very berry light summer pudding cake Ingredients:
1 cup blueberries (fresh or frozen) |
1 cup raspberries (fresh or frozen) |
2 tablespoons lemon juice |
1 cup all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 teaspoon cinnamon |
3/4 cup sugar |
1/2 cup milk |
1 egg |
1/4 cup butter, melted |
1 teaspoon vanilla |
1 cup sugar |
1 tablespoon cornstarch |
1 cup boiling water |
Directions:
1. Put blueberries, raspberries and lemon juice in an 8X8 baking pan.
2. Combine flour, baking powder, salt, cinnamon, and 3/4 cup sugar.
3. Beat in milk, egg, melted butter and vanilla. Spread over berries.
4. Mix together 1 cup sugar and cornstarch.
5. Sprinkle over the batter.
6. Pour boiling water over it all, DO NOT STIR!
7. Bake at 350F for 40-50 minutes or until done.
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