Quick, easy and delicious, these desserts can be cooked up in no time or make them ahead and re-heat later!
3cupsblueberriesfresh or partly thawed frozen
1 1/4cupsall-purpose flour
1 1/2tspbaking powder
Preheat oven to 350F.
Grease individual skillets, 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 large bowl, beat together the butter with sugar until light and fluffy. Beat in 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 top, but allowing enough room at the top to add the water mixture (1/2-3/4-inch at least). Set aside.
In a small saucepan, bring the water, lemon juice and remaining sugar to boil. Pour over 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.