Lynn got a copy of a wonderful new book by a young author who seems destined for an interesting career. The book, The Black Squirrel Ball: A Samantha Cummings Mystery reminds us, for some reason, of the great old Nancy Drew/Hardy Boys series (if for no other reason than the catchy title). In any event, embedded within the mystery is a nice recipe which is as follows:
Blueberry Pudding Cake
Ingredients
2 cups of blueberries
Juice of ½ lemon
¾ cup of sugar
3 TBSP butter (room temp works best)
½ cup milk
1 cup flour
1 tsp baking powder
¼ cup sugar
1 TBSP cornstarch
¼ tsp salt
1 cup boiling water
Step 1
Put blueberries and lemon juice in the bottom of a well greased 1 quart baking dish.
Step 2
Blend butter sugar, milk, flour, and baking powder. Spread over blueberries.
Step 3
Combine sugar, cornstarch and salt; sprinkle over batter.
Step 4
Pour 1 cup of boiling water over the top of the mixture.
Set baker on aluminum foil or on cookie sheet and bake at 350 for 1 hour. Serve warm plain or with vanilla ice cream!
