Cuban Blueberry Pudding

• fresh blueberries2 cups

  (may substitute frozen blueberries, thawed)

• lemon↗1 stk

  juice of

• butter↗3 tablespoons

  softened

• granulated sugar↗1 3⁄4 cups

  divided

• all-purpose flour1 cup

  sifted

• baking powder↗1 teaspoon
• salt↗3⁄4 teaspoon

  divided

• milk↗1⁄2 cup
• corn starch↗1 tablespoon
• boiling water1 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan.

2. 2

   Spread berries in prepared pan. Squeeze lemon juice over berries. Beat together butter and 3/4 cup sugar in large bowl.

3. 3

   Sift together flour, baking powder and 1/2 teaspoon salt. Add dry ingredients to sugar mixture alternately with milk. Spread batter over berries.

4. 4

   Combine remaining 1 cup sugar, corn starch and remaining 1/4 teaspoon salt. Sprinkle over cake batter. Pour boiling water over all. Bake at 350 degrees for 1 hour. Serve warm or at room temperature with vanilla ice cream.