Blueberry Pudding Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180 °C (350 °F).

2. 2

   Butter a 2 litres (8 cups) or 20-cm (8-inch) in diameter and 9-cm (3 1/2-inch) deep soufflé dish.

3. 3

   In the dish, combine the blueberries and maple syrup. Set aside.

4. 4

   In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.

5. 5

   In another bowl, beat the butter, egg and sugar with an electric mixer until smooth.

6. 6

   Add the dry ingredients alternately with the buttermilk and vanilla.

7. 7

   Spread the batter over the blueberry filling. Bake for about 1 hour 10 or until a toothpick inserted in the centre of the cake comes out clean.

8. 8

   Let cool and serve.