Serve Upside-Down Blueberry Puffs for a spring brunch, and everyone gets their own little cake! Hi everyone, it’s Cindy from Little Miss Celebration. With the arrival of spring, (hopefully!) winter is behind us and we’re ready for gatherings with family and friends. Sweet treats with berries just say spring to me and these small cakes feature juicy blueberries.
My family loves berries of all kinds, especially blueberries! As soon as we feel the first touches of spring, I’m finding ways to include fresh berries, especially in desserts. My crew loved having their own individual cake, although a certain hubby had more than one. 🙂 These cakes are baked with the blueberries on the bottom, so once the finished cakes are flipped, you get a fantastic topping of warm blueberry on top. The cake is light with a texture similar to a pound cake.
Upside-Down Blueberry Puffs
The cakes are baked in custard cups. The sloped sides of the custard cups allow the batter to rise nicely. I have inexpensive, glass custard cups that worked perfectly for these puffs. Spray six custard cups with baking spray and place blueberries in the bottom of each cup. Keep some berries aside to top the cakes.
Beat the egg white until stiff peaks form. The white will peak just the way you want if you first beat it until the white becomes foamy, and add ¼ teaspoon cream of tartar.
Once the butter/flour mixture is ready, gently fold the beaten egg white into the batter. The batter will be thick! The batter is spooned right over the berries, filling the custard cups no more than 2/3 full. Place the cups on a baking sheet and bake at 375 for about 30 minutes.
Turn the cups upside down on a wire rack directly from the oven. It may take a moment or two, but the cakes will slip from the cups and look wonderful!
Serve these warm or at room temperature. My family loves them topped with whipped cream, though a scoop of vanilla ice cream is pretty great, too!
Here are a few other berrylicious recipes you might like to try this spring!
Blueberry Glazed Cheesecake
Double Decker Berry Pie Bowls
Cherry Cream French Vanilla Cupcakes
Wishing you a very happy, blessed Easter holiday and a wonderful spring season!
Upside-Down Blueberry Puffs
- 1 pint blueberries reserve about 6 berries
- 1 cup sifted flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- ½ cup sugar
- ¼ cup butter softened
- ½ teaspoon vanilla extract or butter vanilla bakery emulsion
- 1 egg separated
- 1/3 cup milk
- Whipped cream or ice cream optional
- 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 2/3 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.
- Put these on the menu in the summer when blueberries are fresh!
- Serve these warm with a side of ice cream.