Ingredients for Gluten Free Blueberry Pudding
- Fresh Blueberries
- 3/4 cup brown sugar
- Gluten Free Flour
- 1/2 cup (1 stick) vegan margarine or regular margarine
- Soymilk
- 1 large egg
- Lemon Rind
- 1 teaspoon vanilla extract
- Whipping Cream
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How to Make Gluten Free Blueberry Pudding
- Preheat oven to 350°F (175°C) and grease a 9-inch pie plate.
- 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.
- Pour the blueberry mixture into the prepared pie plate.
- 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.
- Gradually add 1/2 cup brown sugar, mixing until combined.
- 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).
- Pour the batter evenly over the blueberry mixture in the pie plate.
- Bake for 55-60 minutes, or until the pudding is set and the juices are bubbling.
- Let cool for 10 minutes before serving.
- 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