- 3 cups fresh blueberries
- 1/2 lemon
- 1 1/8 cups white sugar
- 4 1/2 tablespoons butter, softened
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup whole milk
- 1 1/2 cups white sugar
- 3/4 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 1 pinch ground cinnamon
- 3/4 cup boiling water
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11×7 inch baking dish.
- Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1 1/8 cups sugar until smooth. Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly.
- In a small bowl, stir together 1 1/2 cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish.
- Bake for 45 minutes in the preheated oven, or until golden brown.