Blueberry Pudding Cakes

Name: Blueberry Pudding Cakes
Ingredients: 5 tablespoons melted butter divided; 1 cup sugar; 1/2 cup half & half; 1 large egg; 1 teaspoon vanilla; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 cup unbleached flour; 1 tablespoon baking powder; 1/2 teaspoon sea salt; 1 teaspoon cinnamon divided; 1 1/4 cups fresh blueberries

12 ingredients

5 steps

Ingredients

5 tablespoons melted butter divided
1 cup sugar
1/2 cup half & half
1 large egg
1 teaspoon vanilla
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup unbleached flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon divided
1 1/4 cups fresh blueberries

Directions

1

Place 4 tablespoons butter in large mixing bowl. Add 1 cup sugar, half & half and egg. Whisk to combine for 2-3 minutes, until frothy. Stir in vanilla, lemon zest and juice.
2

Whisk flour, baking powder, salt and 1/2 teaspoon cinnamon in separate bowl. Fold dry mixture into butter-sugar mixture - do not overmix. Fold in blueberries.
3

Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Fill Water Basin Pan with 4 cups of water; cover with Lid and place in oven. Select STEAM mode and preheat for 10 minutes.
4

Brush six 6-oz. ramekins with remaining butter. Divide batter between ramekins and place on Perforated Steamer Tray. Place Tray in Water Basin Pan; cover with Lid and steam for 30-35 minutes until firm, but still soft to the touch.
5

Combine remaining sugar and cinnamon in small bowl. Remove cakes from Steamer and let cool 15-20 minutes. Sprinkle with cinnamon-sugar and serve.