Gluten-Free Blueberry Pudding - cooking recipe

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

Preparation

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.