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Ingredients
| water: 1 cup |
| granulated sugar: 1 cup |
| dry tapioca mix: 2 Tbl |
| blueberries: 1 pt |
| lemons: 1/2 (juice of) |
| eggs: 2 (separated) |
| salt: 1/8 tsp |
| cream of tartar: 1/4 tsp |
| cake flour: 6 Tbl (sifted) |
Blueberry Puff
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
5 serving(s)
Tags
- Combine water, 2/3 cup sugar, and tapioca in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil.
- Add blueberries and lemon juice.
- Beat egg yolks until thick and lemon colored; add remaining 1/3 cup sugar, and beat well again.
- Beat egg whites until foamy; add salt and cream of tartar, and beat until stiff but not dry.
- Fold into yolks; fold in flour.
- Put fruit mixture in 11/2 quart casserole; pour batter on top.
- Bake a 325 degrees about 40 minutes.