Pouding Renverse des Bleuets (Blueberry Upside-Down Pudding) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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.
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