Recipe for Blueberry Upside Down Pudding

2.00	c	Blueberries;fresh -OR-
1.00	pk	Blueberries, 300 g
		individually frozen,
		unsweetened
0.75	c	Sugar,granulated
1.00	ts	Lemon rind;grated
1.25	c	Flour;all purpose
1.50	ts	Baking powder
0.25	ts	Salt
0.25	c	Shortening
1.00		Egg;beaten
1.00	ts	Vanilla
0.67	c	Milk
		Whipped cream -OR-
		Ice cream; opt

Instructions:
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

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