Blueberry Pudding Cake

Directions

1. 1.

   Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.

2. 2.

   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. Remove from heat.

3. 3.

   Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

4. 4.

   Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

5. 5.

   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.