Blueberry Cake for Two

Craving something blueberry for dessert? This cake works nicely. Whips up in minutes by hand and within 30 you are enjoying this dessert … warm with a dollop of ice cream.

This old fashioned dessert, sometimes called Blueberry Buckle, can second as a coffee cake. 

I’ve used 2 six ounce ramekins to decrease the baking time. And I really enjoy the look of this individual serving dish.

Recipe

Bake in a preheated oven at 350 degrees for 25 minutes or until golden brown on top
Use two 6 ounce ramekins-butter lightly

1/2 Cup all purpose flour
3 Tablespoons of sugar
1/2 Teaspoon baking powder
1/8 Scant teaspoon salt
2 Tablespoons butter-room temp for easier mixing
1 Small egg or 1 1/2 Tablespoons of fork whipped egg
2 Tablespoon of milk

1/2 Cup of blueberries-washed and drained

Topping:
2 Tablespoons of sugar
2 Tablespoons of flour
1 Tablespoon butter-cold
Cinnamon for sprinkling

Start by measuring the first four dry ingredients in a medium size mixing bowl. Whisk.

Add the next three ingredients and mix. The batter may be a little lumpy. This is okay.

Pour the batter into the two buttered ramekins.

Next divide the berries between the two ramekins, layering over the batter.

For the topping mix the sugar and flour in a small bowl. Cut the butter into the flour/sugar mixture until a crumb forms. Sprinkle over the berries. Sprinkle the very top with cinnamon to your taste. Bake.

Eat while warm.