Blueberry Pudding Cake

Recipe By :Jan Bamford- The Best of Country Cooking" Copyright: "2000

4 Points Per Serving

2 cups blueberries -- fresh or frozen

1 teaspoon cinnamon -- ground

1 teaspoon lemon juice

1 cup flour, all-purpose

3/4 cup sugar

1 teaspoon baking powder

3/4 cup milk, skim

3/4 cup sugar

1 tablespoon cornstarch

1 cup boiling wate

Preheat oven to 350º F. Coat an 8 inch pan with cooking spray. Toss blueberries with cinnamon and lemon juice; place in coated pan. In a bowl, combine flour, the 3/4 cups sugar and baking powder; stir in milk. Spoon over berries. Combine remaining sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake at 350º for 45-50 minutes or until the cake tests done

Serving Size : 9

Shared by: Mel

Per serving: 209 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 51g Carbohydrate; trace Cholesterol; 68mg Sodium, 1g fiber

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates

Original Recipe called for 3 Tablespoons melted butter and 1/2 cup milk.