Chyrel's Recipes From Friends

Blueberry Upside Down Pudding Recipe

Blueberry Upside Down Pudding


2 cups fresh blueberries
OR 1 pkg. frozen blueberries
3/4 cup sugar
1 tablespoon lemon rind, grated
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1 beaten egg
1 teaspoon vanilla
2/3 cup milk


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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