Blueberry Pudding Cake

Note: All of these recipes can be prepared gluten-free by substituting wheat flour for a rice flour baking mix. Combine 3 cups rice flour, 1 cup potato starch and cup tapioca flour with 5 teaspoons xantham gum and whisk well. Use 1 cup minus 1 tablespoon of rice flour mix for 1 cup of wheat flour.

Servings: 8


1/3 cup plus cup sugar, divided

cup water

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

2 cups fresh blueberries

1 cup flour

1 teaspoons baking powder

1 teaspoon salt

1 large egg

cup whole milk

pound butter, melted and cooled slightly

1 teaspoons vanilla


Butter a 9-by-9-inch baking pan and preheat oven to 375 F.

Stir together 1/3 cup sugar with water, lemon juice and cornstarch in a small saucepan, then add blueberries. Bring to a simmer, simmer and stir occasionally for three minutes. Remove from heat.

Whisk together dry ingredients, including remaining cup sugar, in a medium bowl. Whisk together egg, milk, butter and vanilla in a large bowl and add flour mixture, whisking until just blended.

Spoon batter into prepared pan, spreading evenly, then pour blueberry mixture evenly over batter (they will sink.)

Bake 20-30 minutes, until a sharp knife inserted in center of cake comes out clean. Cool for five minutes before serving.

This cake is good for dessert or breakfast, or um, a snack.