A nice way to use up some leftover blueberries.
Ingredients
- frozen blueberries: 2 cups
- lemon, zested and: 1 piece (juiced, divided)
- white sugar: 2 Tbsp
- unsalted butter: 2 Tbsp
- brown sugar: 2 Tbsp
- unsalted butter: 0.5 cup (softened)
- white sugar: 0.5 cup
- eggs: 2 piece
- ½ teaspoons vanilla extract: 1 piece
- ¼ cups all-purpose flour: 1 piece
- ¾ teaspoons baking powder: 1 piece
- ground ginger: 0.5 tsp
- pinch salt: 1 piece
- milk: 0.5 cup
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.
-
Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
-
Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin. Divide the blueberry mixture evenly into the ramekins.
-
Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until fluffy. Add eggs 1 at a time, mixing after each addition. Mix in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt; stir until combined. Mix in milk. Spoon batter into the ramekins over the blueberry mixture.
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
-
Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.
