blueberry upside down cake -- pouding aux bleuets
(3 ratings)
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. Reposting off Food.com for Culinary Quest 2.
(3 ratings)
yield
9 serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For blueberry upside down cake -- pouding aux bleuets
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2 cblueberries, washed and dried (may also use frozen blueberries)
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3/4 csuperfine sugar
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1 tspgrated lemon rind
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1/4 cshortening
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1 lgegg
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1 tsppure vanilla extract
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1 1/4 cunbleached all-purpose flour
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1 1/2 tspbaking powder
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1/4 tspsalt
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2/3 cmilk
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1 Tbspbutter, for the pan
How To Make blueberry upside down cake -- pouding aux bleuets
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1Preheat 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.
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2In another bowl, beat the shortening and sugar together until fluffy. Beat in the egg and vanilla.
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3In 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.
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4Spoon the batter over the blueberries and place the cake into preheated oven. Bake for about 40 minutes.
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5To 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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