Gluten Free Blueberry Pudding Recipe

Indulge in this heavenly Gluten-Free Blueberry Pudding! Perfect for those with celiac disease or anyone craving a delicious, naturally sweetened dessert. This recipe adapts Angela TN's classic blueberry pudding into a gluten-free masterpiece using Schar gluten-free flour (or your favorite blend!). Enjoy a comforting, subtly sweet pudding with a burst of juicy blueberries. Easily customizable to be lactose-free with vegan margarine and soy milk. Get ready for rave reviews!

Prep Time 20 mins
Cook Time 70 mins
Calories 263.6 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Gluten Free Blueberry Pudding 26

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gluten Free Blueberry Pudding

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How to Make Gluten Free Blueberry Pudding

  1. Preheat oven to 350°F (175°C) and grease a 9-inch pie plate.
  2. In a medium bowl, gently combine 2 cups fresh blueberries, 1/4 cup brown sugar, and 1 tablespoon gluten-free flour blend. Toss to coat.
  3. Pour the blueberry mixture into the prepared pie plate.
  4. In a separate large bowl, cream together 1/2 cup (1 stick) vegan margarine (or regular margarine) and 1/2 cup gluten-free flour blend until smooth.
  5. Gradually add 1/2 cup brown sugar, mixing until combined.
  6. Whisk in 1 cup soy milk (or regular milk), 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest (or 1 tablespoon lemon juice).
  7. Pour the batter evenly over the blueberry mixture in the pie plate.
  8. Bake for 55-60 minutes, or until the pudding is set and the juices are bubbling.
  9. Let cool for 10 minutes before serving.
  10. Top with whipped cream or a scoop of your favorite ice cream for an extra touch of indulgence.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

152g

Fat

9g

Carbs

14g