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Blueberry Pudding Cake

2 cups fresh or frozen blueberries (thaw if frozen)
2 tablespoons lemon juice
1 cup all-purpose flour

3/4 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup milk
1 large egg

1/4 cup melted butter
1 teaspoon vanilla extract
1 cup granulated sugar
1 tablespoon cornstarch
1 cup boiling water

1. Place blueberries and lemon juice in an 8 x 8-inch square baking pan.
2. Mix flour, 3/4 cup sugar, baking powder, salt and nutmeg together. Beat in milk, egg, melted butter, and vanilla. Spread batter over berries.
3. Mix 1 cup sugar with cornstarch and sprinkle evenly over batter. Pour the boiling water over all.
4. Bake at 350*F (175*C) for 40 to 50 minutes or until set.

Makes 6 to 8 servings.