Pouding Renverse Des Bluets (Blueberry Upside Down Pudding)

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Title: Pouding Renverse Des Bluets (Blueberry Upside Down Pudding)
Categories: Desserts, Fruits, Ethnic
Yield: 1 servings

2 c Blueberries;fresh -OR- 1/4 ts -Salt
1 pk -Blueberries, 300 g 1/4 c Shortening
-individually frozen, 1 Egg;beaten
-unsweetened 1 ts Vanilla
3/4 c Sugar,granulated 2/3 c Milk
1 ts Lemon rind;grated Whipped cream -OR-
1 1/4 c Flour;all purpose Ice cream; opt
1 1/2 ts Baking powder

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, 1/4 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 1/2 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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