I choose my girlfriends wisely; most of them believe that cake heals all wounds. How can I argue with that? So, in the spirit of cake as healer and comfort food, I present the blueberry pudding cake. It's very quick and simple to make (no mixer required), and I haven't met anyone who doesn't like it. Serve it warm, with whipped cream, for dessert, or omit the whipped cream and serve it with breakfast.
Blueberry Pudding Cake:
1/3 cup + 1/2 cup granulated sugar
1/4 cup water
1 Tablespoon fresh lemon juice
1 teaspoon cornstarch
2 cups blueberries (10 oz.)
1 cup all-purpose flour
1 3/4 teaspoon baking powder
1 teaspoon salt
1 large egg
1/2 cup milk
1/2 cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1. Put oven rack in middle position and preheat the oven to 375 degrees. Butter a 9-inch baking pan.
2. 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 minutes. Remove from the heat.
3. 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.
4. Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (the blueberries will sink as the cake bakes). Bake for 25-30 minutes, or until a knife inserted in the middle comes out clean. Cool in pan on a rack for 5 minutes.
Serve with whipped cream.