Zutaten für Blueberry Upside Down Cake Pouding Aux Bleuets
- 2 cups fresh blueberries
- Superfine Sugar
- Zest of 1 lemon
- 1/2 cup shortening
- 1 large egg
- Vanilla Extract
- Unbleached All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- Butter
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Zubereitung von Blueberry Upside Down Cake Pouding Aux Bleuets
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch square baking pan.
- In a medium bowl, gently toss 2 cups fresh blueberries with 1/4 cup granulated sugar and the zest of 1 lemon.
- Spread the blueberry mixture evenly in the prepared pan.
- In a large bowl, cream together 1/2 cup shortening and 1 cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter evenly over the blueberry layer in the pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
80g
Fat
14g
Carbs
11g
