cakes:
60 g blueberries
1 ts sugar [1]
1 egg yolk
60 g buttermilk
1/8 ts vanilla powder
45 g flour
35 g sugar [2]
1/8 ts baking soda
1/8 ts salt
2 tb butter, soft
vanilla crème fraîche:
4 tb vanilla bean ice cream, softened
3 tb sour cream or crème fraîche
oven: 190 deg C, preheated; 20-25 min
pan: 2 ramekins à 180 ml; greased & floured,
bottoms lined with parchment paper
Spoon berries and sugar [1] into the prepared ramekins.
Mix egg yolk, buttermilk and vanilla, set aside. In a bowl, combine flour, sugar [2], salt and baking soda. Add butter and half of the yolk mixture. With an electric mixer, beat on low speed until dry ingredients are moistened. Increase to medium speed and beat about 1 minute, until batter is lightened and creamy. Add remaining yolk mixture and beat about 1/2 minute until well blended.
Spoon batter over the berries, tap the ramekins onto the worktop, smooth the tops. Bake about 20-25 minutes (skewer test). Let cool for 5 minutes, then invert onto a plate and remove parchment paper.
Whisk ice cream and crème fraîche just to mix, serve immediately with the warm cakes.
Source: Debby Maugans Nakos, 'Small-Batch Baking'