Blueberry Pudding Cake

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Andrea's Recipes
Nutrition per serving    (USDA % daily values)
CAL
273
FAT
15%
CHOL
6%
SOD
9%

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Ingredients for 8 servings

2 cups (282 g) blueberries, fresh or thawed from frozen

1 teaspoon cinnamon

1 teaspoon lemon juice, freshly squeezed

1 cup (120 g) unbleached all-purpose flour

1-1/2 cups (263 g) granulated sugar, divided

1 teaspoon baking powder

1/2 cup (120 ml) lowfat milk

3 tablespoons unsalted butter, melted

1 tablespoon cornstarch

1 cup (240 ml) boiling water

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