Blueberry-peach Pudding Cake

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 1/2-2 cups fresh blueberries or 1 1/2-2 cups frozen blueberries
• 1 (15 ounce) can sliced peaches, well drained
• 2 tablespoons lemon juice
• 1 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 3/4 cup milk
• 1 large egg
• 6 tablespoons butter, melted
• 1 1/2 teaspoons vanilla
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 cup boiling water

Recipe

• 1 spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan; sprinkle with the lemon juice.
• 2 heat oven to 350°.
• 3 in another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
• 4 in a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
• 5 combine the dry ingredients with egg mixture just until blended; spoon over the fruit layer and gently spread.
• 6 combine the 3/4 cup sugar with cornstarch; spread evenly over batter; carefully pour the boiling water over all.
• 7 bake for 40 to 50 minutes; spoon into dessert dishes and top with ice cream or whipped topping.