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 baking powder, blueberries, butter vanilla bakery emulsion, and a few other things to make it today. This recipe is liked by 33 foodies and cooks. A few people really liked this hor d'oeuvre. It is brought to you by Pink When. It is a good option if you're following a lacto ovo vegetarian diet. Taki

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Add eggs and vanilla; mix until well blended.

4. 4

   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.

5. 5

   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.

6. 6

   Serve warm or at room temperature. If desired, serve with whipped cream or ice cream topped with a blueberry.

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