Sponge Custards

1 cup fresh blueberries (if using frozen, be sure and thaw completely)
2/3 cup sugar
3 tblsp. flour
1 cup milk
3 eggs, separated
3 tblsp. lemon juice
2 tblsp. melted butter
1/4 tsp. salt
1/4 tsp. Cream of Tartar

Divide berries between six (6) custard dishes. In mixing bowl, combine sugar and flour. Blend in milk, lemon juice, egg yolks, butter and salt. In another mixing bowl, beat egg whites and Cream of Tartar until stiff, not dry. Gently fold egg yolk mixture into egg white mixture until gently blended. Pour into custard dishes over the blueberries. Set custard dishes into a 9"x13" pan. Pour HOT water into the 9"x13" pan to reach within 1/2" of top of custard dishes. Bake 30-35 minutes in a 350 degree oven or until cake tests "done". Remove from water. Cool 5 minutes before serving. The cake comes to the top; custard on the bottom.