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    You are in: Home / Recipes / Blueberry Upside Down Cake -- Pouding Aux Bleuets Recipe
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    Blueberry Upside Down Cake -- Pouding Aux Bleuets

    Blueberry Upside Down Cake -- Pouding Aux Bleuets. Photo by PanNan

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Butter an 8-inch square pan.
    3. 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. 4
      In another bowl, beat the shortening and sugar together until fluffy.
    5. 5
      Beat in the egg and vanilla.
    6. 6
      In another bowl, stir the flour, baking powder and salt together.
    7. 7
      Stir the flour mixture into the shortening mixture, alternating with the milk. The batter should be smooth.
    8. 8
      Spoon the batter over the blueberries and place the cake into preheated oven. Bake for about 40 minutes.
    9. 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.

    Ratings & Reviews:

    • on July 23, 2012


      *Made for Australia/NZ Swap #66* FAST and easy !! I used frozen berries and followed directions. Since I was using the oven for casserole later, baked about 4 PM, and let sit in the pan til serving. I think that allowed the juices to absorb into the cake, making it not very juicy as it would have been warm. Found the whipped cream was gone (SHOCK), so topped with butter crunch ice cream. DH ate TWO large bowls, and we had the rest for breakfast ! Thanks for posting, Bethie -- will be doing this frequently !!

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    • on March 02, 2009


      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

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    • on June 29, 2008


      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:-)

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    Read All Reviews (7)


    Nutritional Facts for Blueberry Upside Down Cake -- Pouding Aux Bleuets

    Serving Size: 1 (99 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 229.4
    Calories from Fat 75
    Total Fat 8.4 g
    Saturated Fat 2.8 g
    Cholesterol 26.5 mg
    Sodium 154.0 mg
    Total Carbohydrate 35.8 g
    Dietary Fiber 1.2 g
    Sugars 20.0 g
    Protein 3.3 g

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