Blueberry Puffs Recipe

Name: Blueberry Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon lemon juice; 2 cups blueberries fresh or frozen, partially thawed; 1 cup flour, all-purpose sifted; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 tablespoons vegetable shortening; 1/2 cup sugar granulated; 1 large eggs; 1/2 teaspoon lemon extract; 1/4 cup milk

Servings: persons

1 tablespoon lemon juice
2 cups blueberries fresh or frozen, partially thawed
1 cup flour, all-purpose sifted
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons vegetable shortening
1/2 cup sugar granulated
1 large eggs
1/2 teaspoon lemon extract
1/4 cup milk

1
Preheat the oven to 400 Degrees F.
2
Sprinkle the lemon juice on the berries and use the berry mixture to fill 6 custard cups 2/3rds full.
3
Sift the next 3 ingredients together, and set aside.
4
Work the shortening with a spoon until creamy.
5
Gradually add the sugar, working until light.
6
Beat in the egg and flavoring with a spoon.
7
Add the flour mixture and milk all at once, stirring to mix.
8
Spread on the berries.
9
Bake in a moderately hot oven, 400 Degrees F., for 30 minutes or until done.
10
TO SERVE: Turn out with the berry side up.
11
Serve warm, with heavy cream or Vanilla Ice Cream.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon lemon juice, 2 cups blueberries fresh or frozen, partially thawed, 1 cup flour, all-purpose sifted, 2 teaspoons baking powder, and more.

Yes, Blueberry Puffs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blueberry Puffs

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