Ingredients
8
8 servings
- •2 cups fresh blueberries
- •2 teaspoons lemon juice
- •¾ cup white sugar
- •3 tablespoons butter, softened
- •1 cup all-purpose flour
- •1 teaspoon baking powder
- •¼ teaspoon salt
- •½ cup milk
- •½ cup white sugar
- •1 tablespoon cornstarch
- •½ teaspoon salt
- •1 cup boiling water
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place blueberries in a deep 8-inch pie pan; drizzle lemon juice over blueberries.
- Beat 3/4 cup sugar and butter together in a bowl using an electric mixer until creamy. Sift flour, baking powder, and 1/4 teaspoon salt together in a bowl. Mix milk, alternating with flour mixture, into creamed butter mixture until batter is just combined. Pour batter over blueberries.
- Combine 1/2 cup sugar, cornstarch, and 1/2 teaspoon salt together in a bowl until thoroughly mixed; sprinkle over batter. Pour boiling water over sugar mixture.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.
Nutritional Facts
Per 8 servings
- Calories: 249
- Carbohydrate: 50g
- Fat: 5g
- Fiber: 1g
- Protein: 2g
- Sugar: 36g
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