1. Preheat the oven to 350°F. Lightly grease eight 5- to 6-ounce porcelain ramekins or bakers.

  2. To make the cake: Combine the dry ingredients in a large bowl.

  3. Whisk together the remaining ingredients, except the blueberries, then stir them into the dry mixture until just combined.

  4. Fold in the blueberries.

  5. Scoop 1/3 cup batter into each baker.

  6. Bake the cakes for 24 to 26 minutes, until the centers are firm to the touch.

  7. Remove from the oven, and transfer to a rack to cool.

  8. To make the glaze: Combine the sugar, lemon powder, and milk or lemon juice, stirring until smooth and adding more sugar if necessary to achieve a smooth, drizzle-able glaze.

  9. Drizzle the glaze onto the cooled cakes, and garnish with extra blueberries, if desired.

Tips from our Bakers

  • For a colorful blueberry-flavored glaze, use 2 teaspoons dried blueberry powder in place of the lemon juice powder.
  • Prefer to make one quick bread-type cake to share? Scoop the batter into a greased 8 1/2" x 4 1/2" loaf pan and bake for 40 to 45 minutes, until a cake tester inserted in the center comes out clean. Cool on a rack for 10 minutes then turn out of the pan to cool completely. Glaze and serve.
  • Don't have our lemon juice fruit powder? You can replace the powder and the milk with 2 to 3 teaspoons fresh lemon juice.