Breakfast Blueberry Pudding

Here is a recipe we will try this week. A friend who is embarking on this experiment for herself requested it. (from Wheat Free, Gluten Free Cookbook for Kids and Busy Adults)

1T butter, melted
4 eggs
1/3 c sifted GF flour mix
2t vanilla
1 c milk
1/4 c honey
1/2 t salt
1/2 t cinnamon
2/3 c blueberries, fresh or frozen

1.Preheat oven to 400 degrees
2.Put melted butter, eggs, flour blend, vanilla, milk, honey, salt, cinnamon into blender--blend until smooth.
3. Spray 9in square pan with gf nonstick spray. Pour mixture into pan.
4. Gently stir in blueberries.
5. Bake for 20-25 minutes, until puffed and golden.
6. Cute into squares, drizzle with syrup.
Makes 9- 3 in. square servings.