Gluten Free Blueberry Pudding Recipes

BLUEBERRY PUDDING

Steps:

• Preheat oven to 350 and grease a 9-inch pie plate.
• Place blueberries in medium bowl.
• Combine 1/4 cup of the brown sugar and 1 Tbsp.
• of the flour; toss with blueberries to coat.
• Spoon mixture into pie plate.
• In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
• Mix in remaining 1/2 cup brown sugar.
• Add milk, egg, lemon peel and vanilla, and blend well.
• Pour batter over blueberry mixture.
• Bake until firm and golden brown, about 55 minutes.
• Cool at least 10 minutes before serving.
• Top with whipped topping if desired.

GLUTEN-FREE BLUEBERRY PUDDING

Steps:

• 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.