Pouding renverse des bluets (blueberry upside down pudding)

1 servings

Ingredients

Quantity Ingredient
2 cups Blueberries;fresh -OR- Blueberries, 300 g individually frozen, unsweetened
¾ cup Sugar,granulated
1 teaspoon Lemon rind;grated
1¼ cup Flour;all purpose
1½ teaspoon Baking powder Salt
¼ cup Shortening
1 Egg;beaten
1 teaspoon Vanilla
⅔ cup Milk
Whipped cream -OR-
Ice cream; opt

Directions

Pouding Renverse des Bleuets

Lemon-flavoured cake batter baked over fresh blueberries makes a perfect dessert. When I was immersed in French language studies at Jonqiere's Centre linguistique, Jeannine Renouf treated me to this recipe and also to a version that she makes with wild raspberries. It was a delectable kind of immersion.

Combine blueberries, ¼ cup of the sugar and lemon rind in a buttered 8 inch square baking pan.

In a bowl, combine flour, baking powder and salt. In another bowl, cream shortening with remaining ½ cup sugar until fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, blending well after each addition and finishing with dry ingredients.

Pour batter over fruit in pan and bake in a preheated 350F oven for about 40 minutes, or until a tester inserted in centre comes out clean. Let cool slightly; turn out onto serving plate. Cut in squares and serve warm or at room temperature, with whipped or ice cream, if desired. SERVES: 6-8 SOURCE: _A Taste of Quebec_ by Julian Armstrong

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