Instructions: Spread blueberries in a buttered 8-inch square baking pan. Drizzle lemon juice over berries. In mixing bowl cream butter or margarine and 1/2 cup sugar till light and fluffy. Add egg; beat well. Sift together flour, baking powder and 1/4 tsp. salt. Add to creamed mixture alternately with milk; beat just until smooth. Spread batter over berries. Mix together 3/4 cup sugar, cornstarch, and 1/8 tsp. salt. Sprinkle evenly over batter. Gently pour hot water over top. Bake in a 375 degrees F. oven for 55 to 60 minutes, or till nicely browned on top. Serve warm with vanilla ice cream or whipped cream.

NOTES : Heres a recipe I tried just last night. It truly is delightful! Heres the original post from which I got the recipe:

My favorite cookbook is "Pantry Shelf Sampler Cookbook" by Grace Additon. Ms. Additon is Maines most popular and best read food columnist. One of my favorite recipes from the book is Down East Blueberry Pudding. It is out of this world. Skeeter

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