Blueberry Apple Pudding

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
6 firm apples, peeled, cored, and sliced
1 cup whole fresh blueberries
1/2 teaspoon ground cinnamon
2/3 cup granulated sugar, divided
5 tablespoons unsalted butter, at room temperature
1 large egg, beaten
1/3 cup whole milk
1 teaspoon vanilla extract
Vanilla ice cream for serving

Directions:
Position a rack in the center of the oven
and preheat oven to 350 degrees F.
Lightly butter an 8 x 8-inch glass or ceramic baking dish.
Whisk the flour, baking powder, and salt together. Set aside.
Mix the apples, blueberries, cinnamon,
and 1/3 cup sugar in a medium bowl and spread in the baking dish.
Beat the butter and remaining 1/3 cup sugar in a medium bowl
with an electric mixer on high speed until light and fluffy,
about 2 minutes. Beat in the egg.
Gradually stir in the flour and the milk and vanilla
to make a thick batter. Using a rubber spatula
spread the batter over the apples.
Place the baking dish on a baking sheet
or aluminum foil to catch any juices.
Bake until the apple juices are bubbling
and the topping springs back when pressed
in the center, about 40 minutes.
Serve warm with vanilla ice cream.