- 2 cups blueberries
- 1/3 cup + 3 tbsp sugar
- 1 egg
- 1/3 cup whipping cream
- 2/3 cup self-raising flour
- 1/2 tsp cinnamon
- 1 tbsp lemon juice
- zest of one lemon
Preheat the oven to 350 degrees F.
Put the blueberries in a bowl, with 1/2 cup of water, the 1/3 cup of sugar (and cinnamon, lemon zest and lemon juice if you want them). Stir until the blueberries are coated with the mixture. Divide between 4 or 5 medium ramekins.
In a separate bowl, whisk together 2 tbsp of sugar, the egg and cream together. Add the flour and stir until just combined, don’t over mix it! Pour the mixture into the ramekins and sprinkle the remaining 1 tbsp of sugar on top of the batter (or you could sprinkle cinnamon-sugar mixture onto the batter here…I highly recommend it!). Place the ramekins on a baking tray (to stop juice dripping everywhere in the oven).
Bake for 15-20 minutes, until well risen and golden brown.