Blueberry Puffs
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
lemon juice
|
|
| 2 | cups |
blueberries
fresh or frozen, partially thawed |
|
| 1 | cup |
all-purpose flour
sifted |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| ½ | cup |
sugar
granulated |
|
| 1 | large |
eggs
|
|
| ½ | teaspoon |
lemon extract
|
*
|
| ¼ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
lemon juice
|
|
| 473 | ml |
blueberries
fresh or frozen, partially thawed |
|
| 237 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 118 | ml |
sugar
granulated |
|
| 1 | large |
eggs
|
|
| 2.5 | ml |
lemon extract
|
*
|
| 59 | ml |
milk
|
|
Directions
Preheat the oven to 400 Degrees F.
Sprinkle the lemon juice on the berries and use the berry mixture to fill 6 custard cups 2/3rds full.
Sift the next 3 ingredients together, and set aside.
Work the shortening with a spoon until creamy.
Gradually add the sugar, working until light.
Beat in the egg and flavoring with a spoon.
Add the flour mixture and milk all at once, stirring to mix.
Spread on the berries.
Bake in a moderately hot oven, 400 Degrees F., for 30 minutes or until done.
TO SERVE: Turn out with the berry side up.
Serve warm, with heavy cream or Vanilla Ice Cream.
