Recipe courtesy of Julian Armstrong

Pouding Renverse des Bleuets (Blueberry Upside-Down Pudding)

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  • Yield: 6 to 8 servings
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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

  1. 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.;