I'm still trying out new blueberry recipes. I made this tonight - it's great served warm with vanilla ice cream.
Blueberry Pudding Cake
1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tbsp fresh lemon juice
1 tsp cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 tsp baking powder
1 tsp salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 tsp vanilla
Put oven rack in middle position and preheat oven to 375 degrees. Butter a 9-inch square baking pan.
Stir together 1/3 cup sugar with water, lemon juice and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 min. Remove from heat.
Whisk together flour, baking powder, salt and remaining 1/2 cup sugar in a medium bowl. Whisk together egg, milk, butter and vanilla in a large bowl, then add flour mixture, whisking until just combined.
Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until knife inserted into center of cake portion comes out clean. 25 to 30 minutes. Cool in pan on a rack 5 min.
Note: Can be made one day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature
Source: Gourmet, July 2005