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Pouding Renverse des Bluets (Blueberry Upside Down Pudding)

Pouding Renverse des Bluets (Blueberry Upside Down Pudding)


  • 2 c Blueberries; fresh -OR-1 pk -Blueberries, 300 g-individually frozen,-unsweetened
  • 3/4 c Sugar, granulated
  • 1 tsp. Lemon rind; grated
  • 1 1/4 c Flour; all purpose
  • 1 1/2 tsp. Baking powder
  • 1/4 tsp. -Salt
  • 1/4 c Shortening
  • 1 Egg; beaten
  • 1 tsp. Vanilla
  • 2/3 c Milk
  • Whipped cream -OR - Ice cream; optional


  1. Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8 inch square baking pan.
  2. In a bowl, combine flour, baking powder and salt. In another bowl, cream shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and vanilla.
  3. Add dry ingredients alternately with milk, blending well after each addition and finishing with dry ingredients.
  4. Pour batter over fruit in pan and bake in a preheated 350F oven for about 40 minutes, or until a tester inserted in centre comes out clean.
  5. 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.

Recipe serves 6-8

Notes: Lemon flavored cake batter baked over fresh blueberries makes a perfect dessert.

Recipe source: A Taste of Quebec by Julian Armstrong

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