For the cake:

2 cups fresh or frozen blueberries

1 teaspoon ground cinnamon

1 teaspoon lemon juice

1 cup all-purpose flour

1 cup Wholesome Sweeteners Organic Sugar

1 teaspoon baking powder

1/2 cup milk

3 tablespoons butter, melted

For the topping:

3/4 cup Wholesome Sweeteners Organic Sugar

1 tablespoon cornstarch

1 cup boiling water

Toss blueberries with the cinnamon and lemon juice, place in a greased 8-inch square baking dish.

In a bowl, combine 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 degrees for 45-50 minutes or until the cake tests done.