Blueberry Raspberry Pudding Cake

1 ½ cups blueberries, washed
1 ½ cups raspberries, washed
1 cup flour
1 ½ cups granulated sugar, divided
1 tsp. baking powder
½ tsp. salt
½ cup whole milk
3 Tbsp. butter, melted
1 tsp. vanilla
1 Tbsp. cornstarch
1 cup boiling water

Preheat oven to 350º.
Place washed blueberries and raspberries into the bottom of a greased 9” square baking dish.
In a mixing bowl, combine flour with ¾ cup sugar, baking powder and salt. Stir in milk, melted butter and vanilla. Beat until smooth. Spread over the berries.
In a small bowl, combine the remaining ¾ cup sugar with cornstarch. Sprinkle over the batter. Pour the boiling water over the top. Bake in preheated oven for 45-50 minutes, until top is crusty and slightly golden. Serve with vanilla ice cream.