3cupsblueberries, fresh or partly thawed from frozen
1/3cupswhite granulated sugar
Cake Layer:
1/2cupbutter, at room temperature
3/4cupswhite granulated sugar
2largeeggs
1teaspoonlemon zest
1/2teaspoonvanilla
1 1/4cupsall-purpose flour, spooned and levelled
1 1/2teaspoonsbaking powder
Pinchsalt
1/2cupmilk
Sugar Syrup:
3/4cupwater
1/4cuplemon juice
1/3cupwhite granulated sugar
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Instructions
Preheat oven to 350F. (regular bake setting/not fan assisted)
Grease 6-8 individual ramekins or a single 8-inch baking dish and set on top of a baking sheet. Set aside.
In a large bowl, toss blueberries with 1/3 cup sugar and set aside.
Prepare the cake batter: In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl, a couple of times. Beat in lemon zest and vanilla.
In a separate medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture alternately with milk, making 3 additions of the flour mixture and 2 additions of milk.
Add some of the blueberries to the bottom of each individual dish (a single layer-ish for wider/shallow dishes or thicker layer for smaller/taller dishes) or place all in the bottom of a single baking dish. Spoon batter over blueberries, smoothing the top, but allowing enough room at the top to add the water mixture (1/2-3/4-inch at least). Set aside.
In the microwave in a small bowl or in a small saucepan, bring the water, lemon juice and remaining sugar to a boil. Carefully pour over the batter.
Bake in centre of 350°F oven until bubbly around edges and cake is firm to the touch, 30-40 minutes for individual servings or 50 to 55 minutes. for one 8-inch pan Let cool slightly before serving.
Serve warm. Lovely served with a bit of vanilla ice cream.
Notes
You can make these pudding cakes ahead and refrigerate them. To reheat, if desired. Reheat in the microwave or on a baking sheet, loosely covered with foil in a 350F oven until warm.Store leftovers in the refrigerator for 2-3 days. These should freeze well up to 3 months.Be sure to read the notes above this Recipe Card, for more tips on making this recipe.