JO'S BLUEBERRY PUDDING CAKE

Jo's Blueberry Pudding Cake image

Provided by Jo Zimny

Time 50m

Number Of Ingredients 13

1/3 c xylitol (or other powdered sweetener)
1/4 c filtered water
1 Tbsp lemon or lime juice (fresh)
1 tsp organic arrowroot starch (or cornstartch)
2 c fresh organic blueberries
1 c cup flour
1/2 c xylitol (or other powdered sweetener)
1 3/4 tsp baking powder
1/2 tsp sea salt
1/4 c egg substitute (new laid) or 1 organic egg
1/2 c non-dairy milk
1/2 c coconut oil (make sure it's liquid)
1 tsp pure vanilla extract

Steps:

1. Put the oven rack in the middle position in your oven and heat it to 375'F.
2. Lightly spray a 9" baking dish with oil. Set aside.
3. In a small saucepan, stir together the sweetener, water, lemon/lime juice and arrowroot starch. Then add the berries and heat the mixture on simmer for 3 minutes until thickened. Take off heat.
4. In a medium bowl mix the flour, baking powder, salt and remaining 1/2 cup sweetener.
5. In a large bowl whisk the egg replacer, milk, margarine and vanilla, then add the flour mixture and mix until just combined. Do not over stir.
6. Spoon the batter into your prepared baking dish and spread it even on the bottom. Pour the berry mixture over top of the batter. The berries will sink into the batter as it rises.
7. Bake 25-30 minutes until a knife inserted comes out clean.
8. Cool thoroughly on a metal wrack before you cut this.
9. You can make this 1 day ahead and once it is cooled completely wrap in foil at room temperature. Then store in the fridge.
10. Enjoy!