Blueberry Pudding Cake

I splurged and bought a flat of blueberries at the Farmer's Market. They taste absolutely wonderful. I froze 3 2-cup bags for later use (freezing blueberries are quite easy. Wash them and then dry them gently on dish towels. Put in a bag and throw in the freezer). The rest we are eating plain or using in recipes. I choose a recipe I wanted to use and Curtis gave specific directions for what type of recipe he wanted. This was his recipe. It is a wonderful recipe---cake like on top, gooey blueberries on the bottom. J loved it (evidence is the messy blueberry face and hands). M didn't, which we didn't mind. We will definitely make this again!!

Blueberry Pudding Cake
straight from Gourmet, July 2005

1/3 c plus 1/2 c sugar
1/4 c water
1 T fresh lemon juice
1 t cornstarch
2 c blueberries (approx. 10 oz)
1 c flour
1 3/4 t baking powder
1 t salt
1 large egg
1/2 c whole milk
1/2 c unsalted butter, melted and cooled slightly
1 t vanilla

Stir together 1/3 c sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat. Meanwhile, whisk together flour, baking powder, salt, and remaining 1/2 c sugar in a bowl. In a separate bowl, whisk together egg, milk, butter, and vanilla in a large. Add dry ingredients to the wet ingredients, whisking until just combined. Spoon batter into a buttered 9-inch square baking pan, spreading evening. Pour blueberry mixture evenly over batter (before picture at top--berries will sink--as noted in the after picture). Bake in a preheated 375 degrees oven for 25 - 30 minutes or until a knife inserted in the center of cake portion comes out clean. Cool on rack and serve warm, topped with ice cream. Store leftovers at covered at room temperature (if there is some left after that, store in the refrigerator).