Blueberry Puff

Directions

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