Blueberry Pudding Cake

2 cups fresh or frozen blueberries
1 tsp cinnamon
1 tsp lemon juice
1 cup flour
3/4 cup sugar
1 tsp baking powder
1/2 cup milk
3 Tbls butter or margarine, melted

Topping:

3/4 cup sugar
1 Tbls cornstarch
1 cup boiling water

Toss the blueberries with cinnamon and lemon juice; place in a greased 8-inch square baking dish. Combine the 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 to 50 minutes.