This cakelike pudding is delectable with cream, whipped cream or ice cream. If you use frozen berries, thaw them on paper towels beforehand, and extend cooking time to 50 minutes.
- Portion size 8 servings
In bowl, cream together granulated sugar with butter; beat in egg and vanilla. Stir together flour, baking powder and salt. Stir half of the flour mixture into butter mixture; blend in milk and remaining flour mixture to make stiff batter.
Spread batter in greased 8-inch (2 L) square cake pan. Cover evenly with blueberries.
Topping: In small bowl, stir together brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over blueberries. Bake in 350°F (180°C) oven until crisp and browned on top and knife inserted in center comes out clean, about 40 minutes.