Blueberry & Raspberry Baked Pudding Cake

Blueberry & Raspberry Baked Pudding Cake

Ingredients:
blueberries, raw
raspberries, raw
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
yogurt, greek, plain, nonfat
cornstarch
water, bottled, generic

Directions:
Preheat oven to 350 degrees F. Grease a deep sided 8-inch baking dish.
Put the berries in the dish and squeeze lemon juice over berries.
Stir and set aside.
In a medium mixing bowl, whisk together flour, 1/2 cup of the sugar and baking powder.
Add the melted butter and yogurt.
Mix until you have a thick batter.
Spoon over the berries.
You will need to smooth it out evenly, as the batter is quite thick.
Dont worry if some of the berries are peeking through.
In a separate bowl, whisk together cornstarch and remaining sugar.
Sprinkle this evenly over the batter and pour over boiling water.
Bake for approximately 3035 minutes.
A toothpick inserted in the cake part should come out clean.