Gluten-Free Blueberry Pudding
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
1 1 pie plate OR 11x6 casserole dish
- Serves:
- 6-8
ingredients
- 1 cups fresh blueberries or (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
- Preheat oven to 350 and grease a 9-inch pie plate.
- Place blueberries in a medium bowl.
- Combine 1/4 cup of the brown sugar and 1 Tbsp of the gluten-free flour blend.
- Toss with blueberries to coat.
- Spoon mixture into pie plate.
- In separate bowl, stir together remaining flour and margarine.
- Mix in remaining 1/2 cup of brown sugar.
- Add soy milk, egg, vanilla, and lemon peel; blend well.
- Pour batter over blueberry mixture.
- Bake until firm, and juices are bubbling well. About 55 minutes.
- Cool ten minutes.
- Top with whipping cream or ice cream just before serving.
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Reviews
-
Yeah, I know ~ I made two blueberry desserts on the same day, but needed to keep my cooking/baking on schedule, & besides that, I gifted half of each dessert to a neighbor couple & we all enjoyed 'em, this one especially! I don't need to do gluten-free baking, but it's nice to know that I can & that the results can be as wonderful as this fruit pudding! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
RECIPE SUBMITTED BY
Horses are absolutely amazing. *lol* I ride, and love love love them. I also run a small business called Equine & Canine. Here's a link if you want to check us out.
www.freewebs.com/equine-canine