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Pudding: Blueberry Raspberry Pudding Cake

Source of Recipe

unknown


List of Ingredients

1 1/2 cups blueberry (thaw if frozen)
1 1/2 cups raspberries (thaw if frozen)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup milk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla
1 tablespoon cornstarch
1 cup boiling water


Recipe

Preheat oven to 350ºF. Place fruit in the bottom of a buttered 9 inch square or 10 inch round cake pan or baking dish. Combine flour, baking powder, salt and half the sugar in a mixing bowl. Add milk, butter and vanilla. Using an electric mixer, beat until smooth. Spread batter over fruit. Combine remaining sugar and cornstarch and sprinkle over batter. Pour boiling water over mixture. Bake 45 minutes or until tester comes out clean when inserted in center. Serves 8.