6 Serves
57 Mins
Preheat your oven to 190°C and prepare six 6-ounce custard cups by coating them with baking spray.
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Vitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
2428 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
980 mg / 1,250 mgPotassium
897 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
84 µg / 55 µgFiber
1 g / 28 gSugar
32 g / 50 gSaturated Fat
17 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Wash the fresh blueberries and pat them dry, then distribute them evenly among the prepared custard cups, reserving six berries for the final garnish.
In a mixing bowl, whisk together the all purpose flour, salt, and baking powder, then set this dry mixture aside.
In a separate bowl, beat the egg whites with the cream of tartar using a hand mixer until stiff peaks form, then set aside.
In a large bowl, cream the butter and sugar together until light and fluffy, then beat in the eggs and vanilla extract until well combined.
Gradually add the flour mixture to the butter mixture, alternating with the milk, and beat until the batter is smooth and well combined.
Gently fold the whipped egg whites into the batter until just incorporated.
Spoon the batter into the custard cups over the blueberries, filling each cup no more than three-quarters full, and place them on a baking sheet.
Bake for 30 minutes or until a toothpick inserted near the center comes out clean, then remove from the oven and turn the cakes out onto a wire rack to cool.
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