Lemon Blueberry Lava Cake

This is a beautiful summer adaptation of the decadent chocolate lava cake! It takes a little work but it's well worth it in the end!

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 206 Calories

Ingredients

• 2 eggs
• ½ cup white sugar
• 1 egg yolk
• ½ cup water
• 3 tablespoons white sugar
• 3 tablespoons all-purpose flour
• ½ cup white chocolate chips
• ¼ cup lemon juice
• ¼ cup unsalted butter
• ½ pound fresh blueberries
• ½ vanilla bean, split, seeds scraped out and reserved
• 2 tablespoons confectioners' sugar, or to taste (Optional)

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease twelve 4-ounce ramekins.

Step 2

Stir 1/2 pound blueberries and 1/2 cup white sugar together in a saucepan over medium heat until hot and bubbly, 5 to 10 minutes. Remove from heat and cool until slightly thickened.

Step 3

Melt the white chocolate and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; remove from heat.

Step 4

Beat 3 tablespoons white sugar, eggs, egg yolk, and vanilla bean seeds together in a bowl with an electric mixer on high speed until light and fluffy, about 8 minutes. Add lemon juice and beat until combined.

Step 5

Beat white chocolate mixture and flour into egg mixture on high speed until batter reaches a thick, mousse-like consistency, 4 to 6 minutes. Pour batter into prepared ramekins to fill about 3/4 full. Spoon 2 tablespoons blueberry mixture into the center of each ramekin, poking down blueberry filling into the batter. Place ramekins on a baking sheet.

Step 6

Bake cakes in the preheated oven until puffed, golden, and is hot in the blueberry center, 10 to 12 minutes. Remove cakes from oven and immediately flip each onto a plate to remove cake from ramekin.

Step 7

Stir 1/2 pound blueberries, 1/2 cup white sugar, and water together in a saucepan; bring to a simmer and cook, stirring occasionally, until sauce is reduced by half and has a syrupy consistency, 10 to 15 minutes. Pour sauce over warm cakes and dust each with confectioners' sugar.