Pouding Renverse Des Bluets (Blueberry Upside Down Pudding)
A delicious summer dessert, a great recipe to use up your blueberries!
Yield
8 servingsPrep
20 minCook
40 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
blueberries
fresh or 1 pk blueberries, individually frozen, unsweetened |
|
| ¾ | cup |
sugar
ranulated |
|
| 1 | teaspoon |
lemon zest
rated |
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 | each |
eggs
eaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
milk
|
|
| 1 | x |
whipped cream
or ice cream, opt |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
blueberries
fresh or 1 pk blueberries, individually frozen, unsweetened |
|
| 177 | ml |
sugar
ranulated |
|
| 5 | ml |
lemon zest
rated |
|
| 296 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
eaten |
|
| 5 | ml |
vanilla extract
|
|
| 158 | ml |
milk
|
|
| 1 | x |
whipped cream
or ice cream, opt |
*
|
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.
