Lemon & Blueberries!!!

 A Lemon Blueberry Pudding Cake.....

That everyone will enjoy ....guaranteed!    This recipe is so easy and you probably have all the ingredients on hand.  

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Lemon Blueberry Pudding Cake

Cakes, Desserts, Pudding

3 cups blueberries

1/3 cup sugar

1 tb cornstarch

  Cake Batter:

1/2 cup butter; room temp

3/4 cup sugar

2  eggs; room temp

1/2 teaspoon lemon extract

1 teaspoon lemon zest

1 1/4 cups all purpose flour

1 1/2 teaspoons baking powder

  dash of salt

1/2 cup buttermilk

1  Lemon syrup:

3/4 cup water

1/4 cup lemon juice

1/3 cup sugar

Preheat oven to 350F. Grease an 8 inch glass baking dish with shortening.

In a medium bowl, toss the blueberries with 1/3 cup of sugar and cornstarch. Place in the bottom of the glass baking dish.

For The Cake Batter: In the bowl of an electric stand mixer, beat the butter and sugar until light and fluffy. Add in the eggs one at a time, beating until well incorporated with each addition. Add the lemon extract and lemon zest, beat on low till just incorporated.

Combine the flour, baking powder and salt in a large bowl, whisk to combine. Add the flour mixture to the butter mixture alternately with the buttermilk. Always start with the flour and end with flour. Beating only until just incorporated with each addition. Spread the cake batter over the blueberries evenly. Set aside.

Lemon Syrup: In a small saucepan bring the water, lemon juice and remaining 1/3 cup sugar to a boil. Pour over the cake batter. Bake cake for 50 - 60 minutes until cake is firm to the touch, golden brown and bubbly around the edges. Cool slightly, serve with whipped cream or ice cream if desired.

Yield: 9 servings

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