Pouding Renverse Des Bluets (Blueberry Upside Down Pudding)

• 2 cups blueberries fresh or 1 pk blueberries, individually frozen, unsweetened
• 3/4 cup sugar ranulated
• 1 teaspoon lemon zest rated
• 1 1/4 cups flour, all-purpose
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup vegetable shortening
• 1 each eggs eaten
• 1 teaspoon vanilla extract
• 23 cup milk
• 1 x whipped cream or ice cream, opt

1. Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8 inch square baking pan.
2. In a bowl, combine flour, baking powder and salt.
3. In another bowl, cream shortening with remaining 1/2 cup sugar until fluffy.
4. Beat in egg and vanilla.
5. Add dry ingredients alternately with milk, blending well after each addition and finishing with dry ingredients.
6. Pour batter over fruit in pan and bake in a preheated 350F (180C) oven for about 40 minutes, or until a tester inserted in centre comes out clean.
7. Let cool slightly; turn out onto serving plate.
8. Cut in squares and serve warm or at room temperature, with whipped or ice cream, if desired.

blueberries, sugar, lemon zest rated, flour, baking powder, salt, vegetable shortening, eggs, vanilla, milk, whipped cream

Taken from recipeland.com/recipe/v/pouding-renverse-des-bluets-blu-41492 (may not work)