Upside-Down Blueberry Puffs

Ingredients

• •1½ teaspoons baking powder
• •1 pint blueberries
• •¼ cup butter
• •½ teaspoon butter vanilla bakery emulsion
• •¼ teaspoon cream of tartar
• •1 egg
• •1 cup flour
• •⅓ cup milk
• •¼ teaspoon salt
• •½ cup sugar

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Method

From pinkwhen.com — read the original

1. 1Preheat oven to 375°F. 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. 2Combine 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. 3Add eggs and vanilla; mix until well blended.
4. 4Add 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. 5Place 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. 6Serve warm or at room temperature. If desired, serve with whipped cream or ice cream topped with a blueberry.