Today we'll share what is called Grandma's Cherry Pudding Cake (p. 26) but we were out of cherries and had blueberries on hand so it became a blueberry pudding cake. Also we doubled the recipe and used a 9"x13" cake pan.
Grandma's Cherry (or Blueberry) Pudding Cake
1/4 c. butter, softened
2 c. sugar, divided
2 c. all-purpose flour
4 tsp. baking powder
1 c. milk
1 c. hot water
2 c. sour cherries, pitted (or 2 c. blueberries)
Optional: vanilla ice cream
In a bowl, blend butter and one cup sugar; set aside. In a separate bowl, mix flour and baking powder. Add flour mixture and milk alternately to butter mixture. Stir until smooth; turn into a greased 8"x8" baking pan. In another bowl, mix remaining sugar, hot water and cherries. Pour over batter in pan; do not stir. Bake at 350 degrees for 40 minutes. Carefully remove pan from oven. Dessert will be thin on the bottom, with cherries and cake on top. As it cools bottom layer will thicken into a sauce. Serve warm, scooping out cake and spooning some sauce over top. Garnish with a scoop of ice cream, if desired. Serves 9.
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