BLUEBERRY UPSIDE DOWN CAKE -- POUDING AUX BLEUETS
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.
Provided by Beth Renzetti
Categories Puddings
Time 1h
Number Of Ingredients 11
Steps:
- 1. Preheat 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.
- 2. In another bowl, beat the shortening and sugar together until fluffy. Beat in the egg and vanilla.
- 3. In 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.
- 4. Spoon the batter over the blueberries and place the cake into preheated oven. Bake for about 40 minutes.
- 5. 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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Enkhsuren Enkhee
[email protected]I would not recommend this recipe.
Kayondo Ashiraf
[email protected]This cake was a disaster!
Kapil Cwedry
[email protected]The blueberries were mushy.
Asaifali Asaifali
[email protected]The cake was a little dry.
Omolayo Jamiu
[email protected]This cake was a little too sweet for my taste.
Khatri Jhaks
[email protected]I would definitely recommend this recipe to others.
Tayyab Khan123 choian
[email protected]This cake is a great make-ahead dessert.
Ahmed Rakib
[email protected]The blueberries in this cake are perfectly sweet and tart.
Sharon Chelangat
[email protected]This cake is so moist and flavorful.
Raqib Ban
[email protected]I love the gooey caramel sauce on top of this cake.
Moustafa Abdelhamid Amer
[email protected]This cake is a great way to use up fresh blueberries.
G Mason
[email protected]Perfect for a summer party!
Aman Khan
[email protected]Delicious!
Elsa Bucia
[email protected]This cake was easy to make and turned out great! The blueberries were sweet and juicy, and the cake was moist and fluffy. I would definitely recommend this recipe.
Harsh Patel
[email protected]I'm not a big fan of blueberries, but this cake was still really good. The cake was moist and fluffy, and the caramel sauce was delicious. I would definitely make this cake again, even if I used a different fruit.
kalipera 1
[email protected]This cake is so good! I made it for my family last night and they loved it. The cake was moist and flavorful, and the blueberries were perfectly sweet and tart. I will definitely be making this cake again.
Yismeily Peralta
[email protected]This cake was a disaster! The cake was dry and crumbly, and the blueberries were mushy. I followed the recipe exactly, so I'm not sure what went wrong.
Philip Moolman
[email protected]This cake was a little too sweet for my taste, but otherwise it was very good. The cake was moist and flavorful, and the blueberries were perfectly cooked. I would recommend using less sugar in the cake batter next time.
Sisi Segalo
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. The cake is so easy to make, and it always turns out perfect. I love that I can use fresh or frozen blueberries, and the cake is always delicious.
Samuel archer
[email protected]This blueberry upside-down cake was a hit at my brunch party! The cake was moist and flavorful, and the blueberries were perfectly sweet and tart. I loved the gooey caramel sauce that formed on top of the cake, and it was the perfect complement to th