Blueberry Pudding Cake
(a gluten-free recipe)
Rebecca Martin, Withee

2 cups fresh or frozen blueberries 1 tsp. cinnamon 1 tsp. lemon juice 1 cup brown rice flour 1/4 cup sugar 1 tsp. baking powder 1/2 cup milk 3 Tbsp. butter, melted Topping: 1/2 cup sugar 1 Tbsp. cornstarch 1 cup boiling water

Toss blueberries with cinnamon and lemon juice and place in a greased 8-inch square baking dish. In a bowl, combine brown rice flour, sugar, and baking powder. Stir in milk and butter; spoon mixture over berries. Combine sugar and cornstarch and sprinkle over batter. Slowly pour boiling water over all. Bake at 350 degrees for 35–45 minutes. Yields 6 servings.