Blueberry Pudding Cake

2 cups fresh or frozen blueberries
1 tsp cinnamon
1 tsp lemon juice
1 cup 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 blueberries with cinnamon and lemon juice; place in a greased 8-in. square baking dish. In a bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over
all. Bake at 350 degrees for 45 - 50 minutes or until cake tests done. Makes 9 serving

Recipe submitted by Thunderbird

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