Gluten-Free Blueberry Pudding

This is a truly delicious dessert - especially for those of us celiac's watching everyone else eat their blueberry pie. :) This recipe is the same as Angela TN's "Blueberry Pudding", but a GF version. Not too hard to change, but I thought I would post it anyways. I used Schar gluten-free flour. Your average GF flour mix should work well - it doesn't require any rising agents. Also can be made lactose-free if you use vegan margarine and soy milk - which do work well (what I used). I did not have lemon rind on hand, so I used a bit of the juice and it was great! I also used white sugar in place of brown. Not a "too sweet" dessert either, which is good!

• Ready In: 1 hr 10 mins
• Serves: 6-8
• Yields: 1 1 pie plate OR 11x6 casserole dish

Ingredients

• 4  cups fresh blueberries or 1 (16 ounce) package frozen blueberries
• 3⁄4 cup  firmly packed brown sugar
• 1  cup  gluten-free flour, blend
• 1  tablespoon  gluten-free flour, blend
• 1⁄2 cup margarine
• 1  cup soymilk
• 1  egg
• 2  teaspoons  grated lemon rind
• 1⁄2 teaspoon vanilla

• Optional

•  whipping cream or  vanilla ice cream

Directions

1. Preheat oven to 350 and grease a 9-inch pie plate.
2. Place blueberries in a medium bowl.
3. Combine 1/4 cup of the brown sugar and 1 Tbsp of the gluten-free flour blend.
4. Toss with blueberries to coat.
5. Spoon mixture into pie plate.
6. In separate bowl, stir together remaining flour and margarine.
7. Mix in remaining 1/2 cup of brown sugar.
8. Add soy milk, egg, vanilla, and lemon peel; blend well.
9. Pour batter over blueberry mixture.
10. Bake until firm, and juices are bubbling well. About 55 minutes.
11. Cool ten minutes.
12. Top with whipping cream or ice cream just before serving.