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As this Blueberry Pudding Cake bakes, it rises good to the top edge of an 8×8-inch pan, and once out of the oven, it deflates to active half.
INGREDIENTS
- 1 tablespoon butter to grease an 8×8-inch pan
- 1 pint fresh ripe blueberries
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- Juice from half a lemon
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ cup whole milk
- 3 tablespoons melted butter
- 1 teaspoon almond extract
- 1/3 cup more granulated sugar
- 1 tablespoon corn starch
- ¼ teaspoon salt
- 1 cup boiling water
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Liberally butter an 8×8-inch pan and set away.
- In a containerful, toss blueberries with cinnamon, season and humor. Pullulate into equipped pan.
- In a business trough, whisk flour, ¾ cup edulcorate and hot pulverisation.
- Whisk in concentrate and liquefied butter along with almond selection. Stream this evenly over the blueberries.
- In a dinky bowlful mix 1/3 cup of sweetening with whiskey starch and brackish and sprinkle this over the hitter.
- Pour the cup of stewing irrigate into the pan and estimate in the preheated oven and heat for 35-40 transactions or until a tooth criticise inserted into the batsman comes out unsullied, but there is noneffervescent bush sauce at the side.
