Pouding renverse des bluets (blueberry upside down pudding)

2 c  Blueberries;fresh -OR-
      1 pk -Blueberries, 300 g
           -individually frozen,
           -unsweetened
    3/4 c  Sugar,granulated
      1 ts Lemon rind;grated
  1 1/4 c  flour;all purpose
  1 1/2 ts baking powder
    1/4 ts -Salt
    1/4 c  Shortening
      1    Egg;beaten
      1 ts vanilla
    2/3 c  Milk
           Whipped cream -OR-
           Ice cream; opt
 
  Pouding Renverse des Bleuets
  
  Lemon-flavoured cake batter baked over fresh blueberries makes a perfect
  dessert. When I was immersed in French language studies at Jonqiere's
  Centre linguistique, Jeannine Renouf treated me to this recipe and also to
  a version that she makes with wild raspberries. It was a delectable kind of
  immersion.
  
    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
  
  SOURCE: _A Taste of Quebec_ by Julian Armstrong posted by Anne MacLellan