---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pouding Renverse Des Bluets (Blueberry Upside Down Pudding)
  Categories: Desserts, Fruits, Ethnic
       Yield: 1 servings
  
       2 c  Blueberries;fresh -OR-            1/4 ts -Salt
       1 pk -Blueberries, 300 g               1/4 c  Shortening
            -individually frozen,               1    Egg;beaten
            -unsweetened                        1 ts Vanilla
     3/4 c  Sugar,granulated                  2/3 c  Milk
       1 ts Lemon rind;grated                        Whipped cream -OR-
   1 1/4 c  Flour;all purpose                        Ice cream; opt
   1 1/2 ts Baking powder                  
  
   Pouding Renverse des Bleuets
   
   Lemon-flavoured cake batter baked over fresh blueberries makes a perfect
   dessert. When I was immersed in French language studies at Jonqiere’s
   Centre linguistique, Jeannine Renouf treated me to this recipe and also to
   a version that she makes with wild raspberries. It was a delectable kind of
   immersion.
   
     Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8
   inch square baking pan.
     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. Add dry ingredients alternately with milk, blending well after
   each addition and finishing with dry ingredients.
     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. 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. SERVES: 6-8
   
   SOURCE: _A Taste of Quebec_ by Julian Armstrong
  
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