Blueberry Pudding

1 1/2 cups Cuisine Soleil All-Purpose Flour

10 ml baking powder

1 pinch salt

3 eggs

20 ml vanilla

1/2 cup maple syrup

1/2 cup margarine

1/4 cup plant-based milk

3 1/2 cups blueberries

1/4 cup cane sugar

Sliced almonds (optional)

1. Mix together the all-purpose flour, baking powder, and salt.

2. In a separate bowl, combine the vanilla, eggs, maple syrup, margarine and milk.

3. Add the liquid ingredient mixture to the dry ingredient mixture and mix well.

4. Spread the blueberries in a greased and floured 8" x 8" pan if it is not non-stick.

5. Sprinkle the cane sugar over the blueberries.

6. Pour the cake mix over the blueberries and spread evenly.

7. Sprinkle a few sliced almonds over the cake mix.

8. Bake at 350°F for about 70 minutes. (Confirm if the center is cooked through. If not, add 5-minute slices of cooking time.)