Blueberry Pudding Cake {gluten, dairy and egg-free}

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While thumbing through my old recipe box, I came across this recipe for Blueberry Pudding Cake.  It's hand written on an index card with the name of a co-worker from long ago (Theresa Fogarty) written on the back.  It didn't take much to transform this summertime dessert into a very yummy gluten, dairy and egg-free version.  My family licked the dish clean, literally!  You may want to make two of these - it was just barely enough for my family of 5.



Blueberry Pudding Cake {gluten, dairy, and egg-free}

2 cups blueberries (fresh or frozen)     

1 cup sorghum flour

1 tsp baking powder

1/4 tsp salt

1/2 cup sugar

3 TBSP oil

1/2 up water

3/4 cup sugar

1 TBSP cornstarch

1 cup boiling water

Step 1: Line the bottom of an 8 x 8 inch baking dish with blueberries.  

Step 2:  In a mixing bowl whisk together sorghum flour, baking powder, salt, and 1/2 cup sugar.  Add in oil and 1/2 cup water and combine using hand or stand mixer.  Pour this mixture over the blueberries in your baking dish.  

Step 3:  In seperate bowl, whisk together 3/4 cup sugar and 1 TBSP cornstarch.  Sprinkle this over the batter.

Step 4:  Pour the 1 cup boiling water over everything in the baking dish.

Step 5:  Bake at 350 for about 45 minutes.

Serve this on its own or with a side of dairy-free vanilla ice cream.

This recipe is being shared at Allergy Free Wednesday, Gluten Free Wednesday and Allergy Friendly Friday.