Blueberry Upside Down Cake -- Pouding Aux Bleuets
"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...."
INGREDIENTS
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2 cups blueberries, washed and dried (may also use frozen blueberries)
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3/4 cup superfine sugar
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1 teaspoon grated lemon rind
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1/4 cup shortening
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1 egg
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1 teaspoon vanilla extract
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1 1/4 cups unbleached all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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2/3 cup milk
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1 tablespoon butter, for the pan
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