Blueberry Pudding Cake


2 cups blueberries, fresh or frozen
2 tablespoons lemon juice
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup sugar
1/2 cup milk
1 large egg
1/4 cup melted butter
1 teaspoon vanilla
1 cup sugar
1 tablespoon cornstarch
1 cup boiling water



Place blueberries and lemon juice in an 8x8-inch baking dish.
In a medium mixing bowl, mix together flour, baking powder, salt, nutmeg, and 3/4 cup sugar.
Beat in milk, egg, melted butter, and vanilla.
Spread over berries.
Mix 1 cup sugar with cornstarch and sprinkle over batter.
Pour boiling water over all.
Bake at 350° for 40 to 50 minutes