Pouding Renverse Des Bluets Blueberry Upside Down Pudding Recipes

BLUEBERRY UPSIDE DOWN CAKE -- POUDING AUX BLEUETS

Steps:

• Preheat oven to 350°F.
• Butter an 8-inch square pan.
• 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.
• In another bowl, beat the shortening and sugar together until fluffy.
• Beat in the egg and vanilla.
• In another bowl, stir the flour, baking powder and salt together.
• Stir the flour mixture into the shortening mixture, alternating with the milk. The batter should be smooth.
• Spoon the batter over the blueberries and place the cake into preheated oven. Bake for about 40 minutes.
• To serve: Let the cake cool slightly. Turn it out onto the serving plate. Serve with plain or with whipped cream or ice cream.

POUDING RENVERSE DES BLUETS (BLUEBERRY UPSIDE DOWN PUDDING)

Steps:

• 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.