Thank you everyone for your generous compliments and requests to share my recipe for the Blueberry Pudding Cake. I have to confess that I didn’t do it alone. In fact, I’m a newbie to pudding cakes. I was guided by a recipe by Soon Kim and the Test Kitchen Team published in the August issue of the Canadian Living magazine. Here is the recipe and I hope you’ll enjoy making it as I did.

Blueberry Pudding Cake

3 c. blueberries 750 ml 1/3 c. granulated sugar 75 ml	In greased 8-inch (2L) glass baking dish, toss blueberries with sugar; set aside. Only had a 9 X 13 (3L) glass pan so 1 ½ times the quantities. Easier to calculate with the metric measurements.
Cake Topping
¾ c. granulated sugar 175 ml 2 eggs 2 1 tsp. grated lemon rind 5 ml ½ tsp. vanilla 2 ml	In large bowl, beat butter with sugar until light. Beat in eggs, one at a time. Beat in lemon rind and vanilla. I couldn’t find my beater so had to use a whisk hence the batter was not smooth or light. J
1 ¼ c. flour 300 ml 1 ½ tsp. baking powder 7 ml ½ c. milk 125 ml	In separate bowl, whisk together flour, baking powder and salt. Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. More or less. Scrape over blueberries, smoothing top. Covering the berries was more difficult than I thought. Set aside.
¾ c. water 175 ml ¼ c. lemon juice 50 ml 1/3 c. granulated sugar 75 ml	In a small saucepan, bring water, lemon juice and sugar to boil; pour over batter. Not having made a pudding cake before, this looked really odd. I was sure that I had messed up but had no time to start over. Luckily, it worked out fine. Bake in centre of 350°F (180°C) oven until bubbly around edges and cake is firm to the touch, 50 to 55 minutes. Since I was running late, I use the convection bake at 350°F for 45 min and added 5 min for the extra volume. Let cool slightly before serving.