- ¼ c sugar
- 3 Tbsp water
- 1 Tbsp lemon juice
- 1 tsp corn starch
- ½ pound berries
- ½ c. sugar (plus extra for dusting pan)
- ¾ c. all purpose flour
- ½ tsp baking powder
- ¾ tsp salt
- 1 large egg (room temperature)
- 1/3 c. milk
- ¼ c. heavy whip cream
- ¾ tsp vanilla
- 6 Tbsp butter (melted)
In small saucepan, combine sugar, water, lemon juice and corn starch. Stir.
Add berries and bring to a boil. Reduce heat and simmer for approximately 10 minutes.
Combine flour, sugar, baking powder and salt. In a separate bowl, whisk together egg, milk, cream, vanilla and butter. Add flour mixture to egg mixture and stir until smooth.
Grease four mini bundt cake tins (or ramekins) and dust with sugar. Divide cake batter evenly between the four tins. Top batter with ¼ cup of the berry sauce (reserve the rest for drizzling over finished cakes).
Bake at 375F for 25 minutes. Cool in the tins for 20 minutes. Loosen edges and tip cakes onto a plate. Top with remaining berry sauce. Serve with ice cream or whipped topping.