What's cookin' in the Virtual North Woods? Lots of good stuff. Stop in now and then and meet our featured chefs and get in on some good recipes.

Back by popular demand, Pops brings this luscious Blueberry Pudding Cake to the table. We're a little late for blueberry season, but Pops says this works just as well with fresh or frozen berries. We're told that this culinary delight brings out the opera singer in a chef, and it's been rumored that shortly before the aroma of the dish waifs through the neighbors windows on a summer day, strains of Pavarotti can be heard. We just aren't sure which opera it is......something about winning the battle of the walleye.

Pops' Blueberry Pudding Cake

Makes 9 servings 2 cups blueberries (fresh or frozen) 1 tsp. ground cinnamon 1 tsp. lemon juice 1 1/4 c. flour 3/4 c. sugar 1 tsp. baking powder 1/2 c. milk 3 Tbs. melted butter 3/4 c. sugar 1 Tbl. corn starch 1 c. boiling water Preheat oven to 350 F. Toss the berries with the cinnamon and lemon juice and place in 8 inch square greased pan. Combine flour, 11/4 c. sugar, baking powder, milk and melted butter and mix thoroughly. Spoon over berries. Mix 3/4 c. sugar and cornstarch and sprinkle over batter and berries. Pour boilng water over batter slowly. Bake at 350 F for 50 minutes or until cake tests done. ENJOY!