Blueberry Pudding Cake
2 1/2 cup flour
1 2/3 cup sugar
3 ½ baking powder
2 cup vanilla almond milk
1 tsp vanilla
3 cups blueberries (frozen or fresh)
1 to 1 1/2 cup crushed pineapple (drained, reserving juice—about ½ cup) (20 oz can)
1 cup broken nuts (I like walnuts or pecans)
1. Put berries in 9x13x2 inch pan. Cover with pineapple
Mix dry elements; Add almond milk, vanilla and pineapple juice; Mix (it will be a little soupy)
3. Pour cake batter evenly over blueberries. Scatter nuts over top.
4. Bake at 350 for 50 minutes.
This is ease. And taste great. You can eat it warm or cool from the ice box.