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    You are in: Home / Recipes / Blueberry/Lemon Upside Down Pudding Recipe
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    Blueberry/Lemon Upside Down Pudding

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    GoldieMtl's Note:

    Lemon cake and wild blueberries merge to create a delectable treat! Easy to make and delicious!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F.
    2. 2
      In a buttered square, (must be butter) 8 inch baking pan combine the blueberries, 1/4 cup of the sugar and the lemon rind.
    3. 3
      In a bowl, cream the shortening and the remaining sugar (1/2 cup) until it is a fluffy consistency.
    4. 4
      Beat in the egg and vanilla extract.
    5. 5
      In another bowl sift together the flour, baking powder and salt.
    6. 6
      Stir the creamed mixture alternating with milk into the flour mix until it is a smooth batter (do not overmix).
    7. 7
      Spoon the batter over the blueberry mixture and bake for approx 40 minutes or until a toothpick inserted into the centre comes out clean.
    8. 8
      Let it cool slightly then turn it out onto a serving plate.
    9. 9
      Cut into squares and serve warm or at room temperature.
    10. 10
      ***Very tasty served with vanilla ice cream.
    11. 11
      ENJOY!

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    Ratings & Reviews:

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    Nutritional Facts for Blueberry/Lemon Upside Down Pudding

    Serving Size: 1 (147 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 326.9
     
    Calories from Fat 96
    29%
    Total Fat 10.7 g
    16%
    Saturated Fat 3.0 g
    15%
    Cholesterol 39.0 mg
    13%
    Sodium 213.7 mg
    8%
    Total Carbohydrate 53.6 g
    17%
    Dietary Fiber 1.9 g
    7%
    Sugars 30.0 g
    120%
    Protein 4.9 g
    9%

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