Blueberry pudding cake.

For me there's no better way to eat fruits than in a cake or cookies or pudding....I know I can hear you all tell me "but all the nutrients are gone at the end..". Well you have to know this about me, I don't like to eat fresh fruits, that's it I put it out there for the whole world to know!! But the real reason for not eating fresh fruits is because I have allergies to some of them, cherries, peaches, apples, strawberries...and so I just stopped eating them altogether, but in the baked form I can eat everything, so I bake.

Yesterday I baked a blueberry pudding cake, it's a moist cakky goodness I love to make when I feel like eating blueberries. Infortunatly I don't remember where I got the recipe from (I wrote it on a scrape of paper) so I can't give the credit to anybody...oh well!!

First stir together 1/3 cup of sugar with water, lemon juice and cornstarch in a small saucepan then add 2 cups of blueberries. Bring to a simmer, and let it simmer for 3/4 minutes stirring occasionally. Then remove from heat.

Whisk together flour, baking powder, salt and 1/2 cup of sugar in a bowl.

In a large bowl whisk together egg, milk, butter and vanilla, then add the flour mixture, whisking until just combined

Spoon batter into buttered baking pan, spreading evenly, then pour blueberry mixture over the batter.

Bake until a knife inserted into center of cake portion comes out clean, 25/30 minutes. Let it cool for 5 minutes. I like to eat it warm, so as soon as the 5 min. are done I dig in for a taste and then I can not stop anymore, it's the bad thing about that cake...

I just realize, I forgot to take a picture of the whole cake!!!

• 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

ENJOY!!!