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“This is my favorite version of blueberry pudding cake. It is a little different than others that are posted. I sometimes substitute part Splenda for some of the sugar to make it more healthy. I adapted it from a recipe in Taste of Home magazine.”
READY IN:
1hr
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss the blueberries with cinnamon and lemon juice; place in a greased 8-inch square baking dish.
  2. In a bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries.
  3. Combine sugar and cornstarch; sprinkle over batter.
  4. Slowly pour boiling water over all.
  5. Bake at 350 for 45-50 minutes or until the cake test done.

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