Blueberry Upside Down Cake -- Pouding Aux Bleuets |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 9 |
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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. Ingredients:
2 cups blueberries, washed and dried (may also use frozen blueberries) |
3/4 cup superfine sugar |
1 teaspoon grated lemon rind |
1/4 cup shortening |
1 egg |
1 teaspoon vanilla extract |
1 1/4 cups unbleached all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 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.
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