Pouding Renversé
de Bleuets /
Blueberry Upside-down Pudding
 from A Taste
of Quebec
Julian Armstrong
Although it is completely revised and updated, you will still find seven
versions of tourtiere along with the history and lore of the best of cuisine
quebecoise. As food editor of the Montreal Gazette, author Julian Armstrong
has tasted her way around Quebec many times. $24.99.
Lemon-flavoured cake batter baked fresh over blueberries makes a perfect
dessert. When I was immersed in French-language studies at Jonquière's
Centre linguistique, Jeannine Renouf treated me to this recipe and also
to a version she makes with wild raspberries. It was a delectable kind
of immersion.
2 cups (500 mL) fresh or frozen unsweetened blueberries
3/4 cup (175 mL) granulated sugar
1 teaspoon (5 mL) grated lemon rind
1/4 cup (60 mL) shortening
1 egg
1 teaspoon (5 mL) vanilla extract
1 1/4 cups (300 mL) all-purpose flour
1 1/2 teaspoons (7 mL) baking powder
1/4 teaspoon (1 mL) salt
2/3 cup (150 mL) milk
Whipped or ice cream (optional)
In a buttered 8-inch (20 cm) square baking pan, combine blueberries,
1/4 cup (50 mL) of the sugar and lemon rind. In a bowl, cream shortening
with remaining 1/2 cup (125 mL) sugar until fluffy. Beat in egg and vanilla.
In another bowl, combine flour, baking powder and salt. Stir in creamed
mixture alternately with milk to make a smooth batter. Spoon over blueberries
in a pan and bake in a preheated 350 degree Farenheit (180 degrees Celsius)
for about 40 minutes, or until a tester inserted in the centre comes out
clean. Let cool slightly, turn out onto serving plate. Cut in squares
and serve warm or at room temperature, with whipped cream or ice cream
if desired.
Six to eight servings.
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