Blueberry Pudding Cake
1/3 cup plus 1/2 cup sugar
1/4 cup water
1 T. lemon juice
1 tsp. cornstarch
2 cups blueberries
1 cup flour
1 3/4 tsp. baking powder
1 tsp. salt
1 large egg
1/2 cup whole milk
1 stick melted butter, slightly cooled
1 tsp. vanilla
Butter a 9 inch baking pan. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then add the blueberries. Bring to a simmer and cook for 3 minutes.
Whisk together flour, baking powder, salt, and remaining sugar in a medium bowl. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
Spoon batter into baking dish, then pour blueberries over batter. Bake until knife comes out clean, about 20 minutes.