Blueberry Upside Down Cake -- Pouding Aux Bleuets

Elmotoo's Note:

The English influence on Quebec cuisine can be seen in the name of this recipe. "Pouding" comes from the English word pudding, but Quebec poudings are baked rather than steamed and so they resemble cakes more than English puddings. Posted for Zaar World Tour II.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 9

• 2 cups blueberries , washed and dried (may also use frozen blueberries)
• ¾ cup superfine sugar
• 1 teaspoon grated lemon rind
• ¼ cup shortening
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¼ cups unbleached all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 2⁄3; cup milk
• 1 tablespoon butter , for the pan

Directions:

1. Preheat oven to 350°F.
2. Butter an 8-inch square pan.
3. In a mixing bowl, toss the blueberries with 1/4-cup of the sugar and the lemon rind. Pour the blueberries into the buttered pan.
4. In another bowl, beat the shortening and sugar together until fluffy.
5. Beat in the egg and vanilla.
6. In another bowl, stir the flour, baking powder and salt together.
7. Stir the flour mixture into the shortening mixture, alternating with the milk. The batter should be smooth.
8. Spoon the batter over the blueberries and place the cake into preheated oven. Bake for about 40 minutes.
9. To serve: Let the cake cool slightly. Turn it out onto the serving plate. Serve with plain or with whipped cream or ice cream.

Reviews

[HotPepperRosemaryJelly]

10 stars from me! This was absolutely delicious and what a treat! It was great warm with a scoop of vanilla ice cream and DH had it with whipped cream! Will share with DD who loves blueberries! She will love this recipe! My in-laws loved it too...I shared! :) I was afraid that my containers of blue berries were going to go bad due my being sick, so I dragged my body and put it together. Very easy to make and a huge hit here with us!!!! Hugs, Jelly

[French Tart]

GREAT recipe ma leeetle petit pois! I had NO fresh blueberries - but I had some great frozen ones all the way from Canada! It was a bit tricky doing the flip trick - but I managed it! Mine was already cooked after 35 minutes and maybe 30 minutes would have sufficed......eaten with LOTS of yummy creme fraiche - my mum really LOVED this and has taken the recipe! Made for ZWT4 - Merci Bethie-Kins! FT:-)

[PanNan]

This is blueberry season in Texas and what a perfect way to use them! The pouding was like a very moist cake topped with a delicious blueberry sauce. I added a scoop of ice cream to each serving. Wow! I took mine out at exactly 40 minutes, but probably could have done so a couple minutes sooner - it was starting to pull away from the edges. I loosened the edges with a knife before turning it over, and only lost about a square inch of the blueberry topping, which was very easy to correct - no one was the wiser. Thank you Elmotoo! Made for ZWT4.