Individual Blueberry-Lemon Cakes
Baked in mini Weck jars, these picnic-perfect desserts offer the ultimate in portability. They can also be made in individual ramekins instead of jars. If you don’t have a convection oven, bake in a conventional oven at 375ºF; you may need to add a few minutes to the baking time. The recipe can easily be doubled to make 12 cakes.
Ingredients
- 2 cups blueberries
- 1/4 cup plus 6 Tbs. sugar
- 1/3 cup water
- 1 tsp. cornstarch
- 3/4 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1/4 cup buttermilk
- 5 Tbs. unsalted butter, melted and cooled slightly
- 1/2 tsp. finely grated lemon zest
- 2 Tbs. fresh lemon juice
Directions
Preheat a Breville Smart convection oven to 375°F convection. Grease the insides of six 5.4-oz. Weck mini mold jars. Line the oven’s baking tray with parchment paper.
In a small saucepan over medium heat, combine the blueberries and the 1/4 cup sugar and cook, stirring until the sugar is mostly dissolved, 3 to 4 minutes. In a small bowl, whisk together the water and cornstarch and stir into the saucepan. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened, about 5 minutes. Remove from the heat.
In a bowl, whisk together the flour, baking powder, salt and the 6 Tbs. sugar.
In a large bowl, whisk together the egg, buttermilk, butter, lemon zest and lemon juice. Add the flour mixture, whisking until the batter is just combined.
Spoon 1 Tbs. blueberry mixture into the bottom of each jar. Top each with 1/4 cup batter and then 1 Tbs. blueberry mixture. Place the jars on the prepared baking tray and transfer to the oven. Bake until the tops are lightly golden and a toothpick inserted into the center of the cakes comes out clean, about 20 minutes. Let the cakes cool completely in the jars before serving. Serves 6.
Williams-Sonoma Kitchen