Toss the blueberries with cinnamon and lemon juice, place in a greased 8-inch square baking dish.  In a bowl, combine flour, sugar, honey, baking powder and baking soda; stir in milk and butter.  Spoon batter over berries.  For topping, combine sugar and cornstarch, sprinkle over batter.  Slowly pour boiling 

water over all.  Bake at 325 degrees for 45-50 minutes or until a toothpick inserted at the thickest part comes out clean.  

Adapted from “Blueberry Pudding Cake” in Seasons of the Market Cookbook, The Saratoga Farmers’ Market Association 25th Year Edition, edited by Liza Porter.