Blueberry/Lemon Upside Down Pudding

• 2 cups wild blueberries (fresh or frozen)
• 34 cup sugar
• 1 12 teaspoons lemon rind (grated)
• 14 cup shortening
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 14 cups all-purpose flour
• 1 12 teaspoons baking powder
• 14 teaspoon salt
• 23 cup milk

1. Preheat the oven to 350F.
2. In a buttered square, (must be butter) 8 inch baking pan combine the blueberries, 1/4 cup of the sugar and the lemon rind.
3. In a bowl, cream the shortening and the remaining sugar (1/2 cup) until it is a fluffy consistency.
4. Beat in the egg and vanilla extract.
5. In another bowl sift together the flour, baking powder and salt.
6. Stir the creamed mixture alternating with milk into the flour mix until it is a smooth batter (do not overmix).
7. Spoon the batter over the blueberry mixture and bake for approx 40 minutes or until a toothpick inserted into the centre comes out clean.
8. Let it cool slightly then turn it out onto a serving plate.
9. Cut into squares and serve warm or at room temperature.
10. ***Very tasty served with vanilla ice cream.
11. ENJOY!

wild blueberries, sugar, lemon rind, shortening, egg, vanilla, flour, baking powder, salt, milk

Taken from www.food.com/recipe/blueberry-lemon-upside-down-pudding-225186 (may not work)