This is the recipe from Gourmet I mentioned so very long ago. Hope you like it.
1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 ounces (2 cups) blueberries
1 cup flour
1 3/4 teaspoon baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick unsalted butter, melted and cooled slightly
1 teaspoon vanilla
Preheat oven to 375 F. Butter a 9-inch square pan.
Stir together the 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer over medium heat, then simmer, stirring occasionally, for 3 minutes. Remove from heat.
Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl. Whisk together egg, milk, butter, and vanilla in a large bowl. Add the flour mixture, whisking just until combined (it will be a little lumpy yet). Spoon the batter into the cake pan. Pour blueberry sauce evenly over the batter. Don’t spread it around or poke at it or anything—just pour it over.
Bake 25-30 minutes until toothpick comes out clean.
Note: I don’t usually eat wheat due to a mild allergy, so I make this with non-wheat flours. I like half rice and half oat the best so far. I also sometimes use half rice and half whole spelt flour. Using a whole grain flour will change the texture somewhat, but I like the added texture and flavor of whole grain, so I would recommend it.
