- 2 cups fresh blueberries
- 2 teaspoons lemon juice
- 3/4 cup white sugar
- 3 tablespoons butter, softened
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- Topping:
- 1/2 cup white sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 cup boiling water
- Preheat oven to 375 degrees F (190 degrees C).
- Place blueberries in a deep 8-inch pie pan; drizzle lemon juice over blueberries.
- Beat 3/4 cup sugar and butter together in a bowl using an electric mixer until creamy. Sift flour, baking powder, and 1/4 teaspoon salt together in a bowl. Mix milk, alternating with flour mixture, into creamed butter mixture until batter is just combined. Pour batter over blueberries.
- Combine 1/2 cup sugar, cornstarch, and 1/2 teaspoon salt together in a bowl until thoroughly mixed; sprinkle over batter. Pour boiling water over sugar mixture.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.