I can only imagine what you’re thinking, is she kidding? does she have nothing better to do with her time? and her berries? i forgot about this recipe and it is so very good, it is a standby . also no mixer! just whisking together and no sifting! this is a wonderful dessert with vanilla ice cream, and an awesome breakfast cake, it is a deliciously moist pudding type cake. i got it from my very favorite now gone, Gourmet magazine. i miss that magazine so much 😦
1/2 cup sugar plus another 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 pints blueberries
1 cup all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon salt
1 large egg (room temperature)
1/2 cup whole milk
1 stick unsalted butter (1 1/2 cup) melted and cooled slightly (put stick of butter in a bowl and nuke it for about 15 seconds, if it’s not melted do it again for a few seconds at a time) don’t put in microwave in paper!!!!!!!!! it’ll melt all over the place.
1 teaspoon vanilla
Position oven rack in middle of oven and preheat to 375 degrees. Butter a 9 inch square baking pan. You can spray with Pam baking spray but I always use a teensy bit of butter anyway.
Stir together 1/2 cup sugar with 1/2 cup water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then while simmering, stir occasionally, about 5 minutes. Remove from heat.
Whisk together flour, baking powder, salt and remaing 1/2 cup sugar in a medium to large bowl. Whisk together egg, milk, butter, and vanilla in another large bowl. Then add flour mixture, whisking until combined.
Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife or cake tester inserted into center of cake portion comes out clean, approx. 25 to 30 minutes. Cool in pan.
*serves 6 – 8
*This can be made 1 day in advance and cooled completely, uncovered, then kept, wrapped well in foil, at room temp. It didn’t freeze so well, so eat up!