Upside-Down Blueberry Puffs Brunch

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 pint blueberries (reserve 6 berries)
• 0.3 cup butter softened
• 0.5 teaspoon butter 
• 0.3 teaspoon cream of tartar 
• 1  eggs separated
• 1 cup flour sifted
• 0.3 cup milk 
• 0.3 teaspoon salt 
• 0.5 cup sugar 

Equipment

• baking sheet
• oven
• mixing bowl
• toothpicks

Directions

1. 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.
2. 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.
3. Add eggs and vanilla; mix until well blended.
4. 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 full.
5. 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.
6. Serve warm or at room temperature. If desired, serve with whipped cream or ice cream topped with a blueberry.