Gluten Free Blueberry Pudding Recipes

BLUEBERRY PUDDING

Blueberry Pudding image

A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.

Provided by AngelaTN

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 cups fresh blueberries or 1 (16 ounce) package frozen unsweetened blueberries
3/4 cup firmly packed brown sugar, divided
1 cup all-purpose flour, plus
1 tablespoon all-purpose flour, divided
1/2 cup unsalted butter, chilled and diced
1 cup milk
1 egg
2 teaspoons grated lemons, rind of
1/2 teaspoon vanilla
whipped topping (optional)

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.

Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6

GLUTEN-FREE BLUEBERRY PUDDING

Gluten-Free Blueberry Pudding image

This is a truly delicious dessert - especially for those of us celiac's watching everyone else eat their blueberry pie. :) This recipe is the same as Angela TN's "Blueberry Pudding", but a GF version. Not too hard to change, but I thought I would post it anyways. I used Schar gluten-free flour. Your average GF flour mix should work well - it doesn't require any rising agents. Also can be made lactose-free if you use vegan margarine and soy milk - which do work well (what I used). I did not have lemon rind on hand, so I used a bit of the juice and it was great! I also used white sugar in place of brown. Not a "too sweet" dessert either, which is good!

Provided by DanPatch

Categories Dessert

Time 1h10m

Yield 1 1 pie plate OR 11x6 casserole dish, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups fresh blueberries or 1 (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
whipping cream or vanilla ice cream

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.

Nutrition Facts : Calories 263.6, Fat 9.4, SaturatedFat 1.9, Cholesterol 31, Sodium 130.1, Carbohydrate 44.1, Fiber 2.7, Sugar 38.2, Protein 3.2

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