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Nutrition Facts
Serving Size 1 (98g) Recipe makes 9 servings
Calories 229
Calories from Fat 76		(33%)
Amount Per Serving		%DV
	Total Fat 8.5g	13%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 29mg		9%
Sodium 151mg		6%
Potassium 79mg		2%
Total Carbohydrate 35.7g		11%
	Dietary Fiber 1.3g	5%
	Sugars 20.0g
Protein 3.3g		6%
detailed view... how is this calculated?

Blueberry Upside Down Cake -- Pouding Aux Bleuets

Recipe #173568 | 1 hour | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Elmotoo
Jun 17, 2006

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.

SERVES 9 (change servings and units)

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

1
Preheat oven to 350°F.
2
Butter an 8-inch square pan.
3
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.
4
In another bowl, beat the shortening and sugar together until fluffy.
5
Beat in the egg and vanilla.
6
In another bowl, stir the flour, baking powder and salt together.
7
Stir the flour mixture into the shortening mixture, alternating with the milk. The batter should be smooth.
8
Spoon the batter over the blueberries and place the cake into preheated oven. Bake for about 40 minutes.
9
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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Featured Reviews for This Recipe

From: HotPepperRosemaryJelly

On Mar 2, 2009

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

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From: French Tart

On Jun 29, 2008

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

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From: twissis

On Dec 8, 2007

DH & I are trying to be diet conscious all wk & allow ourselves Sat as the dy we indulge in things outside the diet plan. This wk I made your recipe a dy early for us & had a sml indulgence for this review. Lacking an 8x8 sq baking pan, I made a full recipe in a 9-in rd pie plate. It worked very well & gave an almost frosted look to the cake. This cake is pretty, easy to fix & yummy to eat. The turn out was a tiny bit stubborn till I ran a sharp knife down the slope of the pie pan & then was fine. The cake tested done at the baking time stated in the recipe, but sunk slightly in the center & I feared it was underdone. I was wrong & suspect this may be normal for this cake that has a dense texture like a pound cake. We both loved this cake! Thx for sharing this great recipe w/us. Yum!

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From: Calms79

On Jun 23, 2007

This was so pretty and everyone loved it. Great winter dessert served with warm custard and thickened cream. Thanks Elmotoo

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