Upside-Down Blueberry Puffs Brunch
Upside-Down Blueberry Puffs Brunch requires about 50 minutes from start to finish. For 83 cents per serving, you get a morn meal that serves 6. Watching your figure? This lacto ovo vegetarian recipe has 276 calories, 4g of protein, and 10g of fat per serving. 33 people have made this recipe and would make it again. This recipe from Pink When requires cream of tartar, sugar, milk, and salt. Overall, this recipe earns a not so spectacular spoonacular score of 31%. If you like this recipe, take a look at these similar recipes: Brunch Puffs, Asparagus Puffs for Easter Brunch, and Brunch Puffs Main Dish.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 30 minutes
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
Equipment:
oven
mixing bowl
baking sheet
toothpicks
Cooking instruction summary:
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.
Step by step:
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. 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. Add eggs and vanilla; mix until well blended.
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. 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. Serve warm or at room temperature. If desired, serve with whipped cream or ice cream topped with a blueberry.
Nutrition Information:
covered percent of daily need
