Pouding Renverse des Bleuets (Blueberry Upside-Down Pudding)

Yield:
6 to 8 servings
Ingredients
  • 2 cups fresh or frozen unsweetened blueberries
  • 3/4 cup granulated sugar
  • 1 teaspoon grated lemon rind
  • 1/4 cup shortening
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • Whipped cream or ice cream (optional)
Directions
  • In a buttered 8-inch square baking pan, combine blueberries, 1/4 cup of the sugar, and lemon rind. In a bowl, cream shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and vanilla. In another bowl, combine flour, baking powder, and salt. Stir in creamed mixture alternately with milk to make a smooth batter. Spoon over blueberries in pan and bake in a preheated 350 degrees F oven for about 40 minutes, or until a tester inserted in the center comes out clean. Let cool slightly; turn out onto a serving plate. Cut in squares and serve warm or at room temperature, with whipped cream or ice cream, if desired.


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