Gluten Free Blueberry Pudding
Indulge in the creamy, fruity goodness of Gluten Free Blueberry Pudding, a delightful dessert that combines simplicity with irresistible flavor. Made with juicy fresh blueberries, a touch of vanilla, and naturally sweetened almond milk, this recipe is completely gluten-free and easily adaptable for dairy-free diets. Thickened to perfection with cornstarch, the pudding layers vibrant berry essence with a luscious, silky texture that's smooth as it is satisfying. Perfect for summer gatherings or any occasion, this chilled treat takes just 10 minutes of prep time and is sure to please. Garnish with fresh blueberries for a burst of color and extra flavor. Whether you're avoiding gluten or simply craving a light, refined dessert, this homemade blueberry pudding will quickly become a go-to recipe.
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Recipe Information
Ingredients
- 2 cups Fresh blueberries
- 0.5 cup Granulated sugar
- 3 tablespoons Cornstarch
- 2 cups Unsweetened almond milk (or other non-dairy milk)
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Butter (or dairy-free alternative)
- 0.5 cup Fresh blueberries (for garnish, optional)
Instructions
In a medium saucepan, combine the fresh blueberries and granulated sugar. Cook over medium heat, stirring occasionally, until the blueberries release their juices and begin to break down (about 5 minutes).
In a small bowl, whisk together the cornstarch and 1/4 cup of the almond milk to create a slurry. Ensure there are no lumps.
Reduce heat to low and add the cornstarch slurry to the blueberry mixture, stirring constantly to avoid clumping.
Gradually pour in the remaining almond milk while stirring. Add the vanilla extract and salt, and continue to cook the mixture over low to medium heat until it thickens to a pudding-like consistency (approximately 7-10 minutes).
Remove the saucepan from the heat and stir in the butter until it melts and is fully incorporated for a glossy finish.
Allow the pudding to cool slightly, then transfer it to serving dishes. Cover the dishes with plastic wrap, ensuring it touches the surface of the pudding to prevent a skin from forming.
Refrigerate the pudding for at least 2 hours or until fully chilled and set.
Before serving, garnish the pudding with fresh blueberries if desired. Enjoy!
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 137.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 926 mg | 71% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 612 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
