- Olive oil spray
- 2 x 125g punnets blueberries (see note)
- 100g (1/2 cup) caster sugar
- 50g (1/3 cup) self-raising flour
- 40g (1/4 cup) plain flour
- 2 tablespoons cocoa powder
- 2 tablespoons skim milk
- 1 egg, lightly whisked
- 1 tablespoon vegetable oil
- 1/2 teaspoon vanilla essence
- 60ml (1/4 cup) water
- 1 tablespoon fresh lemon juice
- 2 x 150g ctns Lemon Meringue Fruche
Preheat oven to 180C. Spray four 150ml-capacity non-stick muffin pans with olive oil spray to lightly grease. Combine half the blueberries and 1 tablespoon sugar in a bowl. Divide evenly among the prepared pans.
Sift the combined flour and cocoa powder into a medium bowl. Add the milk, egg, oil, vanilla and 2 tablespoons of the remaining sugar, and stir until just combined.
Spoon the flour mixture evenly over the blueberry mixture in the pans and smooth the surface. Bake in oven for 25 minutes or until a skewer inserted into the centres of the cakes comes out clean. Set aside for 5 minutes to cool slightly. Use a serrated knife to trim the tops of the cake so they will sit flat. Turn onto a baking tray.
Meanwhile, place the water and remaining sugar in a small saucepan over low heat and stir until the sugar dissolves. Bring to the boil. Cook, without stirring, for 1 minute. Add the remaining blueberries and cook, tossing, for 1 minute or until the syrup just starts to change colour. Remove from heat and stir in the lemon juice.
Divide the cakes among serving plates. Top with blueberries and spoon over a little of the syrup. Serve with the Lemon Meringue Fruche.