Upside-Down Blueberry Puffs
Upside-down blueberry puffs 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.
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.
Calories: 274kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 183mg | Potassium: 232mg | Fiber: 2g | Sugar: 25g | Vitamin A: 340IU | Vitamin C: 7.7mg | Calcium: 73mg | Iron: 1.4mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!