Blueberry/Lemon Upside Down Pudding
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 cups wild blueberries (fresh or frozen)
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons lemon rind (grated)
- 1⁄4 cup shortening
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2⁄3 cup milk
directions
- Preheat the oven to 350°F.
- In a buttered square, (must be butter) 8 inch baking pan combine the blueberries, 1/4 cup of the sugar and the lemon rind.
- In a bowl, cream the shortening and the remaining sugar (1/2 cup) until it is a fluffy consistency.
- Beat in the egg and vanilla extract.
- In another bowl sift together the flour, baking powder and salt.
- Stir the creamed mixture alternating with milk into the flour mix until it is a smooth batter (do not overmix).
- Spoon the batter over the blueberry mixture and bake for approx 40 minutes or until a toothpick inserted into the centre comes out clean.
- Let it cool slightly then turn it out onto a serving plate.
- Cut into squares and serve warm or at room temperature.
- ***Very tasty served with vanilla ice cream.
- ENJOY!
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RECIPE SUBMITTED BY
I grew up in a family that loved food. My father is Lebanese, so food was always a big part of his culture. We ate a lot of that growing up and it is still remains to be some my favorite food.
My mother is German so I have also been influenced by her.
Living in Quebec has made me appreciate so many different kinds of cuisiines as it is one of the most multicultural cities I have ever seen.
She is a wonderful cook who appreciates the presentation as much as the taste.
I used to love coming home after school to smell the delicious aromas that filled our kitchen.
Cakes, pies, cookies, home made jams and jellies, every kind of main dish imaginable my mother mastered it.