• Preheat your oven to 350 degrees F.

Blueberry Mixture:

• Add the blueberries and sugar to a saucepan.

  3 cups fresh or frozen blueberries, 1/3 cup granulated sugar
• Cook over low/medium heat for 15-20 minutes. The mixture is done when the blueberries are soft and mostly broken down, the mixture should be jammy and slightly syrupy.
• Set aside to cool slightly.

Vanilla Pudding Cake:

• Cream together the butter and 1/2 cup sugar.

  1/4 cup butter, 1/2 cup granulated sugar
• Add the egg and mix until smooth. Set aside.

  1 large egg
• In a separate bowl whisk together the flour, baking powder and salt.

  1 cup all purpose flour, 2 tsp baking powder, 1/4 tsp salt
• In a measuring cup mix together the milk and vanilla.

  1/2 cup milk, 1/2 tsp vanilla extract
• Add the flour mix to the butter mix, alternating with the vanilla milk. Mix together well.
• Grease an 8 x 8 baking dish with butter, then add the batter to the pan, smoothing it out evenly.
• Add the slightly cooled blueberry mixture over the top of cake batter (see pictures for reference). DO NOT MIX the blueberry mixture into the cake batter.
• Bake for 30 minutes. The cake is done when a toothpick inserted into the centre comes out clean.
• Serve hot, warm or cold. It's especially delicious with vanilla ice cream or whipped cream.