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Blueberry Pudding Cake
(a gluten-free recipe)
Rebecca Martin, Withee

2 cups fresh or frozen blueberries
1 tsp. cinnamon
1 tsp. lemon juice
1 cup brown rice flour
1/4 cup sugar
1 tsp. baking powder
1/2 cup milk
3 Tbsp. butter, melted

Topping:
1/2 cup sugar
1 Tbsp. cornstarch
1 cup boiling water

Toss blueberries with cinnamon and lemon juice and place in a greased 8-inch square baking dish. In a bowl, combine brown rice flour, sugar, and baking powder. Stir in milk and butter; spoon mixture over berries. Combine sugar and cornstarch and sprinkle over batter. Slowly pour boiling water over all. Bake at 350 degrees for 35–45 minutes. Yields 6 servings.

 

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