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 all-purpose flour
• •⅓ cup whole milk
• •¼ teaspoon salt
• •½ cup granulated sugar

Method

Adapted from pinkwhen.com

1. 1Preheat oven to 375°F.
2. 2Wash blueberries and pat dry.
3. 3Spray six 6-ounce custard cups with baking spray.
4. 4Divide blueberries among custard cups, reserving 6 to top cakes.
5. 5Combine flour, salt and baking powder in a mixing bowl and set aside.
6. 6Beat egg white until foamy; add cream of tartar and beat until stiff peaks form.
7. 7Set egg white aside.
8. 8Cream butter; gradually add sugar and continue creaming until light.
9. 9Add eggs and vanilla; mix until well blended.
10. 10Add flour mixture, alternating with milk, to butter mixture and beat until well combined. Batter will be thick.
11. 11Gently fold beaten egg white into flour/butter mixture.
12. 12Spoon batter into custard cups over berries, filling no more than full.
13. 13Place custard cups on a baking sheet; bake for 30 minutes or until cakes test done by inserting a toothpick near center.
14. 14Turn out cakes directly from oven on wire racks.
15. 15Serve warm or at room temperature.
16. 16If desired, serve with whipped cream or ice cream topped with a blueberry.