Blueberry Raspberry Pudding Cake

If you are looking for a quick and easy dessert that can be made up ahead of time, I highly recommend this berry pudding cake. It is good hot or at room temperature. If you do prepare the pudding ahead of time, and want to serve it hot, simply heat it up in the oven for about 20 minutes before serving. I've used a combination of blueberries and raspberries here, but any combination of berries can be used. One of these days I'm going to make it using fresh cherries.

Blueberry Raspberry Pudding Cake

1 cup of fresh or frozen blueberries
1cup of fresh or frozen raspberries
1 teaspoon of ground cinnamon
1 teaspoon of fresh lemon juice
1 cup of unbleached white flour
3/4 cup of sugar
1 teaspoon of baking powder
1/2 cup of milk or plain yogurt
3 tablespoons of unsalted butter, melted

Topping

3/4 cup of sugar
1 tablespoon of cornstarch
1 cup of boiling water

Toss the blueberries and raspberries with cinnamon and lemon juice. Place in a greased 8 inch baking pan. In a bowl, combine flour, sugar and baking powder. Stir in the milk and butter. Spoon the batter over the berries. Combine the sugar and cornstarch. Sprinkle over the batter. Slowly pour boiling water over the entire dish. Bake in a 350 degree oven for 45 - 50 minutes.