Upside-Down Blueberry Puffs Brunch

14 steps · 50 min total

1. 01

   Preheat Oven

   Preheat your oven to 375 degrees.
2. 02

   Wash Blueberries

   Wash the blueberries and pat them dry.
3. 03

   Prepare Custard Cups

   Spray six 6-ounce custard cups with baking spray.
4. 04

   Fill Cups with Blueberries

   Divide the blueberries among the prepared custard cups, setting aside about 6 berries to use as a garnish later.
5. 05

   Whisk Dry Ingredients

   In a mixing bowl, whisk together the flour, salt, and baking powder. Set this aside for now.
6. 06

   Whip Egg White

   Beat the egg white until it's foamy. Add the cream of tartar and continue beating until stiff peaks form.

   Set the whipped egg white aside.

7. 07

   Cream Butter and Sugar

   Cream the softened butter, then gradually add the sugar, continuing to beat until the mixture is light and fluffy.
8. 08

   Add Yolk and Vanilla

   Add the egg yolk and vanilla extract (or butter vanilla emulsion) to the creamed butter and sugar, mixing until everything is well blended.
9. 09

   Mix Batter

   Add the flour mixture to the butter mixture, alternating with the milk, and beat until just combined. The batter will be quite thick.
10. 10

    Fold in Egg White

    Gently fold the beaten egg white into the batter until no streaks remain. Be careful not to deflate the mixture.
11. 11

    Fill Cups with Batter

    Spoon the batter evenly into the custard cups, over the blueberries, filling them no more than two-thirds full.
12. 12

    Bake Puffs

    Place the filled custard cups on a baking sheet. Bake for 30 minutes, or until a toothpick inserted near the center of a puff comes out clean.
13. 13

    Unmold Puffs

    Immediately after removing them from the oven, turn the cakes out onto wire racks to cool slightly.
14. 14

    Serve Puffs

    Serve the blueberry puffs warm or at room temperature. If you like, add a dollop of whipped cream or a scoop of ice cream and top with one of the reserved blueberries.