Blueberry/lemon Upside Down Pudding

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 cups wild blueberries (fresh or frozen)
• 3/4 cup sugar
• 1 1/2 teaspoons lemon rind (grated)
• 1/4 cup shortening
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk

Recipe

• 1 preheat the oven to 350°f.
• 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!