Blueberry Upside Down Cake -- Pouding Aux Bleuets

Beth Renzetti


The English influence on Quebec cuisine can be seen in the name of this recipe. "Pouding" comes from the English word pudding, but Quebec poudings are baked rather than steamed and so they resemble cakes more than English puddings. Posted for Zaar World Tour II. Reposting off for Culinary Quest 2.


★★★★★ 3 votes

20 Min
40 Min


  • 2 c
    blueberries, washed and dried (may also use frozen blueberries)
  • 3/4 c
    superfine sugar
  • 1 tsp
    grated lemon rind
  • 1/4 c
  • 1 large
  • 1 tsp
    pure vanilla extract
  • 1 1/4 c
    unbleached all-purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
  • 2/3 c
  • 1 Tbsp
    butter, for the pan

How to Make Blueberry Upside Down Cake -- Pouding Aux Bleuets


  1. Preheat oven to 350°F.
    Butter an 8-inch square pan.
    In a mixing bowl, toss the blueberries with 1/4-cup of the sugar and the lemon rind. Pour the blueberries into the buttered pan.
  2. In another bowl, beat the shortening and sugar together until fluffy.
    Beat in the egg and vanilla.
  3. In another bowl, stir the flour, baking powder and salt
    Stir the flour mixture into the shortening mixture, alternating with the milk. The batter should be smooth.
  4. Spoon the batter over the blueberries and place the cake into preheated oven. Bake for about 40 minutes.
  5. To serve: Let the cake cool slightly. Turn it out onto the serving plate. Serve with plain or with whipped cream or ice cream.

Printable Recipe Card

About Blueberry Upside Down Cake -- Pouding Aux Bleuets

Course/Dish: Cakes, Puddings
Main Ingredient: Fruit
Regional Style: Canadian
Dietary Needs: Vegetarian

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