Shortly after we were married, we were invited to dinner at friends of Tech Guy's parents. Our hostess served us an incredible dessert called Blueberry Pudding Cake, and of course, being a new bride, I asked for the recipe. I actually did make it a couple of times, but eventually forgot about it. Until this summer... when I got the idea to try it with fresh peaches.... Mmm...
2 cups fresh or frozen blueberries (sliced peaches)
1 tsp. ground cinnamon
1 tsp. lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/2 cup milk
3 Tbsp. butter or margarine, melted
Topping:
3/4 cup sugar
1 Tbsp. cornstarch
1 cup boiling water
Toss fruit with cinnamon and lemon juice; place in 8" square baking dish. Combine flour, sugar and baking powder. Stir in milk and butter. Spoon over fruit. Combine sugar and cornstarch; sprinkle over batter. Pour boiling water over all, slowly. Bake at 350* for 45-50 minutes or until cake tests done. Serves 9.
Pouring the boiling water over the top creates a slightly crisp, glazed effect that is truly delectable.
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