Desserts: Blueberry Pudding Cake (Serves 6-8)

1/3 cup plus 1/2 cup sugar
1/4 cup water
1 T lemon juice
1 t cornstarch
10 oz (2 cups) blueberries
1 cup flour
1 3/4 t bp
1 t salt
1 large egg
1/2 cup whole milk
1/2 cup butter (unsalted), melted and cooled
1 t vanilla

Position oven rack in middle position, preheat 375 F.  Butter 9" square pan.  Stir tog 1/3 cup sugar and water thru corstarch in small saucepan, stir in berries.  Simmer 3 mins, stir occasionally.  Remove from heat.  Whisk tog flour thru salt and 1/2 cup sugar in med bowl.  Whisk tog egg through vanilla in large bowl, add flour, whisking until just combined.  Spoon batter into pan, spread evenly, then pour berry mixt. over batter.  Bake 25-30 mins till knife inserted comes out clean.  Cool 5 mins on rack.  Can be made 1 day ahead, cooled, wrapped in foil, leave at room temp.