Upside-Down Blueberry Puffs Brunch
Upside-Down Blueberry Puffs Brunch requires roughly 50 minutes from start to finish. This recipe makes 6 servings with 275 calories, 4g of protein, and 10g of fat each. For 83 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up
- Ready in 50 minutes
- Servings: 6
- Category: antipasti
- Source: Pink When
Ingredients
- 1 ½ teaspoons baking powder
- 1 pint blueberries (reserve about 6 berries)
- ¼ cup butter, softened
- ½ teaspoon vanilla extract or butter vanilla bakery emulsion
- ¼ teaspoon cream of tartar
- 1 egg, separated
- 1 cup sifted flour
- 1/3 cup milk
- ¼ teaspoon salt
- ½ cup sugar
Instructions
- Preheat oven to 375 degrees.Wash blueberries and pat dry.Spray six 6-ounce custard cups with baking spray.Divide blueberries among custard cups, reserving 6 to top cakes.
- Combine flour, salt and baking powder in a mixing bowl and set aside.Beat egg white until foamy; add cream of tartar and beat until stiff peaks form. Set egg white aside.Cream butter; gradually add sugar and continue creaming until light.
- Add eggs and vanilla; mix until well blended.
- Add flour mixture, alternating with milk, to butter mixture and beat until well combined. Batter will be thick.Gently fold beaten egg white into flour/butter mixture.Spoon batter into custard cups over berries, filling no more than full.
- Place custard cups on a baking sheet; bake for 30 minutes or until cakes test done by inserting a toothpick near center.Turn out cakes directly from oven on wire racks.
- Serve warm or at room temperature. If desired, serve with whipped cream or ice cream topped with a blueberry.