Make sure you plan ahead for this seemingly complicated - yet incredibly easy dessert, filled with summer flavors!
For the Filling
1/4 cup fresh or frozen blueberries
Juice from 1/4 lemon
1/2 cup turbinado sugar
1 large egg
A pinch of salt
1.5 Tbsp unsalted butter
For the cake
7 Tbsp unsalted butter, room temperature
5 Tbsp turbinado sugar plus more for dusting
2 large eggs
2 Tbsp whole milk
1 tsp lemon zest
1/4 cup Namaste Foods tapioca flour
1/4 cup Namaste Foods brown rice flour
1/4 cup Namaste Foods sorghum flour
1/2 teaspoon xanthan gum
For the filling
Place all the ingredients except the butter in a medium saucepan on medium-low heat. Whisk constantly until the mixture begins to thicken. Do not bring to a boil.
Reduce heat to low and whisk in the butter and continue whisking until the butter is completely melted. Remove the heat. Pour the filling into an ice cube tray and freeze.
For the cakes
Preheat the oven to 400° Butter four ramekins and dust them generously with sugar. Set into a casserole dish with 1/2 inch of water.
In a large bowl, using an electric beater, beat the butter, sugar and lemon zest until fluffy. Add the eggs one at a time followed by the milk. Add the flours and xanthan gum and mix well.
Divide the batter between the prepared ramekins.
Press one of the frozen blueberry cubes into each cake, making sure to smooth the batter over with a spoon.
Bake in preheated oven for 20-25 minutes, or until the tops are slightly golden.
Remove from oven and run a knife around the edges of the cakes before turning out from the ramekins on to plates. Sprinkle with confectioners sugar. Serve immediately.