Blueberry Pudding Cake

Blueberries are really good right now, and are around $8 for a 2.5lb box (not an amazing bargain, but a decent price) at the T&C. Stuart ate most of a box last night (he ought to get plenty of anti-oxidants) but Debbie picked up another one today. Tonight Debbie made the Blueberry Pudding Cake featured on the cover of this month's (July 2005) Gourmet. It was really good. The Gourmet food stylists and photographers took a really appetizing picture, but mine looks more like what actually comes out. Doesn't look like much, but really good. Wait! Stop! Let it cool a bit. It was better after about 15 minutes than straight from the oven. The recipe says, "serves 6 to 8." Uh...