*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Puddings
                 Berries                          French can
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Blueberries -- fresh -OR-
    1       pk           -Blueberries, 300 g
                         -individually frozen,
      3/4   c            Sugar,granulated
    1       t            Lemon rind -- grated
    1 1/4   c            Flour -- all purpose
    1 1/2   ts           Baking powder
      1/4   ts           -Salt
      1/4   c            Shortening
    1                    Egg -- beaten
    1       t            Vanilla
      2/3   c            Milk
                         Whipped cream -OR-
                         Ice cream -- opt
   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
     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 posted by Anne MacLellan
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