Blueberry-Peach Pudding Cake

• 1 1/2 - 2 cups fresh blueberries or 1 1/2-2 cups frozen blueberries
• 1 (15 ounce) can sliced peaches, well drained
• 2 tablespoons lemon juice
• 1 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 3/4 cup milk
• 1 large egg
• 6 tablespoons butter, melted
• 1 1/2 teaspoons vanilla
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 cup boiling water

1. Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan; sprinkle with the lemon juice.
2. Heat oven to 350u0b0.
3. In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
4. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
5. Combine the dry ingredients with egg mixture just until blended; spoon over the fruit layer and gently spread.
6. Combine the 3/4 cup sugar with cornstarch; spread evenly over batter; carefully pour the boiling water over all.
7. Bake for 40 to 50 minutes; spoon into dessert dishes and top with ice cream or whipped topping.

fresh blueberries, peaches, lemon juice, flour, baking powder, baking soda, salt, sugar, milk, egg, butter, vanilla, sugar, cornstarch, boiling water

Taken from www.food.com/recipe/blueberry-peach-pudding-cake-172368 (may not work)