Blueberry Upside Down Pudding

Ingredients

2 cups blueberries (fresh or frozen)
3/4 cup sugar (granulated)
1 teaspoon lemon rind (grated)
1 & 1/4 cup all purpose flour
1 & 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup shortening
1 egg (beaten)
2/3 cup milk

Directions

Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered eight 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


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