Cuban Blueberry Pudding

My Mom had this recipe for years. It is one of my favorites.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 2  cups fresh blueberries (may substitute frozen blueberries, thawed)
• 1  lemon, juice of
• 3  tablespoons butter, softened
• 1 3⁄4 cups granulated sugar, divided
• 1  cup  sifted all-purpose flour
• 1  teaspoon baking powder
• 3⁄4 teaspoon salt, divided
• 1⁄2 cup milk
• 1  tablespoon cornstarch
• 1  cup boiling water

Directions

1. Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan.
2. Spread berries in prepared pan. Squeeze lemon juice over berries. Beat together butter and 3/4 cup sugar in large bowl.
3. Sift together flour, baking powder and 1/2 teaspoon salt. Add dry ingredients to sugar mixture alternately with milk. Spread batter over berries.
4. Combine remaining 1 cup sugar, corn starch and remaining 1/4 teaspoon salt. Sprinkle over cake batter. Pour boiling water over all. Bake at 350 degrees for 1 hour. Serve warm or at room temperature with vanilla ice cream.