Blueberry Pudding Cake

2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter or margarine, melted

TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water

Toss the blueberries with cinnamon and lemon juice.
Place in a greased 8-in. square baking dish.
In a bowl, combine flour, sugar and baking powder.
Stir in milk and butter.
Spoon over berries.
Combine sugar and cornstarch.
Sprinkle over batter.
Slowly pour boiling water over all.
Bake at 350° for 45-50 minutes or until the cake tests done.

Yield: 9 servings.