Blueberry Upside Down Cake -- Pouding Aux Bleuets

Submitted by Elmotoo

"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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photo by PanNan

Ready In:: 1hr
Ingredients:: 11
Serves:: 9

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

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.

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Reviews

*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 !!

NurseJaney
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

HotPepperRosemaryJe
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:-)

French Tart
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.

PanNan
I love Pouding aux bleuets. I had only frozen blueberries so I tried it. I didn't thaw them. I rolled them in 1/4 cup of flour. But 1/4 cup was too much I think. 1/8 cup would have been better. Cause when I turned the cake, the bottom did't want to fall completely. After 40 minutes, I felt that the cake was not cooked enough. I left it for another 5 minutes. And it was perfect. It had a nice little golden color, but not too much. Thanks Elmotoo. Made for the Babes of ZWT4

Boomette