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    Cake: 4 pt. Blueberry Pudding Cake


    Source of Recipe


    Jan Bamford- The Best of Country Cooking"

    List of Ingredients




    2 cups blueberries -- fresh or frozen
    1 teaspoon cinnamon -- ground
    1 teaspoon lemon juice
    1 cup flour, all-purpose
    3/4 cup sugar
    1 teaspoon baking powder
    3/4 cup milk, skim
    3/4 cup sugar
    1 tablespoon cornstarch
    1 cup boiling water

    Recipe



    Preheat oven to 350¼ F. Coat an 8 inch pan with cooking spray. Toss blueberries with cinnamon and lemon juice; place in coated pan. In a bowl, combine flour, the 3/4 cups sugar and baking powder; stir in milk. Spoon over berries. Combine remaining sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake at 350¼ for 45-50 minutes or until the cake tests done

    Serving Size : 9

    Per serving: 209 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 51g Carbohydrate; trace Cholesterol; 68mg Sodium, 1g fiber
    Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates

    Original Recipe called for 3 Tablespoons melted butter and 1/2 cup milk.

 

 

 

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