Here is a great recipe for blueberry pudding cake that I thought you might enjoy. If you try it, let us know how it turns out in the comments below!

Ingredients:

• 2 cups fresh blueberries
• juice and zest of 1 small lemon
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2/3 cup granulated sugar
• 1/2 cup low fat or whole milk
• 1 large egg
• 1/4 cup melted butter
• 1 teaspoon vanilla
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 cup boiling water

Directions:

1. Put oven rack in middle position and preheat oven to 375°F.
2. Butter a 9-inch square baking pan.
3. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries.
4. Bring to a simmer, then simmer, stirring occasionally, 3 minutes.
5. Remove from the heat.
6. Mix the milk into this mixture, and then once it’s mixed spread it evenly over the blueberries in the pan.
7. Finally, mix the 1/2 cup of sugar with the cornstarch and sprinkle THAT over the mixture in the baking pan, and finally pour the boiling water over the entire thing. The original recipe suggests baking for 1 hour, but I would suggest checking it at 40 minutes.
8. Combine juice and maple syrup in separate bowl.
9. Stir into dry ingredients.
10. Pour into prepared pan.
11. Wrap pan tightly with a large piece of aluminum foil that folds over and tucks under the pan.
12. Pour 3 cups water into pressure cooker and set trivet or rack inside.
13. Bring water to a boil.
14. Add flour mixture, alternating with milk to butter mixture, starting and ending with flour.
15. Mix until blended, but do not over mix.
16. Pour batter over blueberries and bake for 30 minutes.
17. Serve warm with whipped cream or ice cream.
18. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
19. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
20. Spoon batter into baking pan, spreading evenly (mine was quite thick), then pour blueberry mixture evenly over batter (recipe said berries would sink — I helped mine a little by cutting them into batter — just a little).
21. Bake until a knife inserted into the center of cake portion comes out clean, 25 to 30 minutes.
22. Cool in pan on a rack 5 minutes.
23. Toss the blueberries with cinnamon and lemon juice; place in a greased 8 inch square baking dish.
24. In a bowl, combine flour, sugar and baking powder; stir in milk and butter.
25. Spoon over berries.
26. Combine sugar and cornstarch, sprinkle over batter.
27. Slowly pour boiling water over all.
28. Bake at 350 degrees for 45-50 minutes or until cake tests done.