Perfect way to enjoy a summertime blueberry harvest! This dessert is a very rich one and an ideal pairing with a cool scoop of ice cream or freshly whipped cream.
- 1/3 c plus 1/2 c sugar
- 1/4 c water
- 1 T fresh lemon juice
- 1 t cornstarch
- 2 c blueberries (10 oz)**
- 1 c flour
- 1/2 t salt
- 1 3/4 t baking powder
- 1/2 c milk
- 1/2 c unsalted butter (one stick), melted and cooled
- 1 egg
- 1 t vanilla
** if you don't have fresh blueberries, frozen berries work well in this case, too. Just thaw them out before adding them to the recipe.
Preheat oven to 375F with oven rack in central position. Grease your baking pan. You can use a 9-inch square pan, a 9-inch round cake pan, or - as we are doing in this case - six individual 3-inch ramekins.
In a saucepan, stir in 1/3 c sugar, water, lemon juice, cornstarch, and then add the blueberries, stirring only to coat the berries. Turn head on medium and bring to a simmer. Continue to simmer for about 3 minutes, stirring the blueberries only occasionally to encourage even coating of the sugar mixture.
In a medium bowl, whisk together flour, baking powder, salt, and the remaining 1/2 c sugar. In a larger bowl, whisk together the milk, egg, butter, and vanilla. Add the dry mixture to the wet mixture, whisking just until blended.
Spoon about 1/2 c batter into each ramekin (or all of the batter into a 9-inch pan) and THEN add the blueberry mixture on top. The blueberries and their liquid will slowly sink to the bottom of the batter. Allow this process to happen prior to putting them into the oven. The photo (right) shows how it should look when it is ready to be placed in the oven. The blueberries may completely disappear in the batter in the larger pans.
We place the ramekins on a cookie sheet to avoid spilling in the oven. Bake for 25 minutes, or 25-30 minutes for the 9-inch pans. The cake is done when a toothpick inserted into the cake comes out clean.
Serve hot or cold, but always with a fresh cold topping of ice cream of whipped cream - trust us, it is amazing.