Name: Pouding Renverse des Bleuets (Blueberry Upside-Down Pudding)
Yield: 6 to 8 servings
Cuisine: canadian
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.;

Recipe courtesy of Julian Armstrong's TASTE OF QUEBEC (Hippocrene Books, 2001)

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Pouding Renverse des Bleuets (Blueberry Upside-Down Pudding)

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