This airy light cake makes its own pudding like sauce with just one berry! This Meyer Lemon Blueberry cake makes a delicious Blueberry sauce as they tend to sink to the bottom.
4 Tablespoons Butter at room temperature
1 Cup Granulated Sugar
1 Tablespoon Meyer Lemon Zest
3 Eggs – separated
1/3 Cup Meyer Lemon Juice – about 2 lemons
1/3 Cup Flour
1 Cup Sour Cream
1/4 Teaspoon Salt
1 Cup Blueberries – if using frozen DO NOT THAW!
Fill a 9×13 pan about 2/3 of the way with water. Place it in a cold oven on the middle rack. Preheat the oven to 350.
Butter the ramekins or you can use a 1 quart soufflé dish.
Beat the butter until it is fluffy.
Add the sugar and the zest and mix well.
Add the egg yolks one at a time mixing well each time. You are trying to get as much air into the batter as you can.
Add the lemon juice, flour and sour cream, mix well until all of it is incorporated.
Beat the egg whites with the salt until they make stiff peaks.
Add the egg whites a 1/3 at a time gently folding them into the batter.
Finally add the blueberries very gently folding them into the batter.
Gently spoon the batter into the ramekins.
Also gently place the ramekins in the extremely hot water in the oven.
Bake for 40 – 50 minutes until it is lightly brown and the cake springs back when touched.
Carefully remove the 9 x 13 pan with the ramekins and let cool for 15-20 minutes until cool enough to handle.
Sprinkle with powdered sugar, add vanilla ice cream or use whipped topping.