Upside Down Blueberry Puffs Brunch

Upside-Down Blueberry Puffs Brunch

Upside-Down Blueberry Puffs Brunch

50 minutes

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Details
  • Serving Size:   6
  • Vegetarian:   True
  • Weight Watchers:   10 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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.

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