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Pouding Renverse Des Bluets (Blueberry Upside Down Puddin

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      Title: POUDING RENVERSE DES BLUETS (BLUEBERRY UPSIDE DOWN PUDDIN
 Categories: Desserts, Puddings, Canadian
      Yield: 1 Servings
 
      2 c  Blueberries;fresh -OR-
      1 pk -Blueberries, 300 g
           -individually frozen,
           -unsweetened
    3/4 c  Sugar,granulated
      1 ts Lemon rind;grated
  1 1/4 c  Flour;all purpose
  1 1/2 ts Baking powder
    1/4 ts -Salt
    1/4 c  Shortening
      1    Egg;beaten
      1 ts Vanilla
    2/3 c  Milk
           Whipped cream -OR-
           Ice cream; opt
 
  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 posted by Anne
  MacLellan
 
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