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1
Preheat oven to 375 degrees.
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2
Butter a 9-inch square baking pan.
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3
In a small saucepan, combine 1/3 cup sugar with water, lemon juice, and cornstarch; mix well.
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4
Add blueberries and bring mixture to a simmer; cook for 3 minutes, stirring occasionally.
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5
(If you are using frozen blueberries, cook for about 7 minutes or until slightly thickened.)
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6
Remove from heat and set aside.
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7
In a large bowl, combine remaining 1/2 cup sugar, flour, baking powder, and salt; stir to blend.
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8
In another bowl, whisk together egg, milk, butter, and vanilla.
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9
Add egg mixture to flour mixture, whisking until just combined.
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10
Spread batter in prepared pan.
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11
Pour blueberry mixture evenly over the batter (berries will sink during baking).
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12
Bake at 375 degrees for 25 to 30 minutes or until a knife inserted in the center of the cake portion comes out clean.
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13
Cool for 5 minutes before serving.
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14
Note: To flambe the cake, combine 1/4 cup brandy with 1/4 cup (or less) rum, Grand Marnier, or other orange-flavored liquor.
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15
Pour combined liquors into a saucepan and heat until tendrils of smoke begin to rise from the liquor.
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16
Carefully light liquor with a match.
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17
While flaming, pour over cake and serve.
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18
(Never pour liquor from bottle directly into pan because of danger of catching the bottle of liquor aflame.
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19
).
