Blueberry Biscuit Cake

  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon lime juice
  • 1 teaspoon cornstarch
  • 10 oz. blueberries
  • 1 cup flour
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract

Preheat the oven to 375°F. Coat a 9-inch square baking pan with cooking spray and set aside.

Stir together the sugar with the water, lemon juice, and cornstarch in a small saucepan, then stir in the blueberries. Bring the mixture to a simmer; then simmer, stirring occasionally, 3 minutes. Remove the blueberry sauce from the heat and cool.

Whisk together the flour, baking powder, and salt in a medium bowl.

Whisk together the egg, milk, butter, and vanilla in a large bowl, then add the flour mixture, whisking until just combined.

Spoon the batter into the prepared baking pan, spreading evenly. Pour the blueberry sauce evenly over the batter. Bake the cake until a knife inserted into the center of the cake portion comes out clean, 30 to 40 minutes. Cool the cake on a rack completely. Serve with whipped cream, if desired. Leftovers can be kept, wrapped well in foil, at room temperature for 1-2 days.

  • Yields: 9 servings
  • Preparation Time: 50 minutes
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