Blueberry Pudding Cake
Blueberry Pudding Cake might be just the dessert you are searching for. This recipe serves 6. One serving contains 310 calories, 4g of protein, and 17g of fat. It is a good option if you're following a vegetarian diet. Head to the store and pick up salt, lemon juice, egg, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes.
Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
Stir together 1/3 cup 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.
Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink).
Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.
Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.