Blueberry Puff

• 1 cup water
• 1 cup sugar
• 2 tablespoons quick-cooking tapioca
• 1 pint blueberries
• 12 lemon, juice of
• 2 eggs, separated
• 18 teaspoon salt
• 14 teaspoon cream of tartar
• 6 tablespoons cake flour, sifted

1. Combine water, 2/3 cup sugar, and tapioca in a saucepan.
2. Cook over medium heat, stirring constantly, until mixture comes to a full boil.
3. Add blueberries and lemon juice.
4. Beat egg yolks until thick and lemon colored; add remaining 1/3 cup sugar, and beat well again.
5. Beat egg whites until foamy; add salt and cream of tartar, and beat until stiff but not dry.
6. Fold into yolks; fold in flour.
7. Put fruit mixture in 11/2 quart casserole; pour batter on top.
8. Bake a 325 degrees about 40 minutes.

water, sugar, tapioca, blueberries, lemon, eggs, salt, cream of tartar, cake flour

Taken from www.food.com/recipe/blueberry-puff-165414 (may not work)