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Upside-Down Blueberry Puffs are a great brunch recipe that is a big hit with kids and adults, and FULL of delicious blueberries!
Review Recipe
5 from 1 vote
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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.
Course Brunch Treat, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 274kcal
Author Little Miss Celebration for PinkWhen

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. Put these on the menu in the summer when blueberries are fresh! 
  2. Serve these warm with a side of ice cream.

Nutrition

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.
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