Pouding Renverse Des Bluets
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
blueberries
|
|
| ¾ | cup |
sugar
ranulated |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
blueberries
|
|
| 177 | ml |
sugar
ranulated |
|
| 5 | ml |
lemon zest
grated |
|
| 296 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 158 | ml |
milk
|
|
Directions
Combine blueberries, ¼ 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 ½ 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 350℉ (180℃) 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.
