BLUEBERRY UPSIDE DOWN CAKE -- POUDING AUX BLEUETS

Blueberry Upside Down Cake -- Pouding Aux Bleuets image

Provided by Beth Renzetti

Time 1h

Number Of Ingredients 11

2 c blueberries, washed and dried (may also use frozen blueberries)
3/4 c superfine sugar
1 tsp grated lemon rind
1/4 c shortening
1 large egg
1 tsp pure vanilla extract
1 1/4 c unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 c milk
1 Tbsp butter, for the pan

Steps:

1. 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.
2. In another bowl, beat the shortening and sugar together until fluffy. Beat in the egg and vanilla.
3. 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.
4. Spoon the batter over the blueberries and place the cake into preheated oven. Bake for about 40 minutes.
5. To serve: Let the cake cool slightly. Turn it out onto the serving plate. Serve with plain or with whipped cream or ice cream.