Portioned blueberry buckles

Ingredients:

Filling

• Unsalted butter, room temperature, for greasing the ramekins
• 1/4 cup sugar + extra for ramekins
• 3 cups blueberries

Dough

• 1 cup premium flour
• 1/3 cup corn flour
• 1/3 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp fine salt
• 4 tablespoons chilled unsalted butter, cut into thin slices
• 2 tsp. grated lemon zest
• 3/4 tbsp. + 2 tbsp. l. milk
• Powdered sugar, for dusting
• Vanilla ice cream (optional)
• Special equipment: 6 ramekins, 1 cup each

Preparation:

1. Preheat oven to 190°C.
2. Lightly butter the insides of six ramekins and sprinkle the bottoms and sides with sugar (dump out any excess). Place the ramekins on a rimmed baking sheet. In a medium bowl, toss the blueberries with 1/4 cup granulated sugar and set aside.
3. Dough:
   
   In a medium bowl, combine the flour, corn flour, granulated sugar, baking powder, and salt. Rub the butter and zest into the flour mixture with your fingers. Stir in the milk with a silicone spatula until the flour mixture is completely moistened. Divide the batter evenly among the prepared muffin tins and top with a few blueberries.
4. Bake until golden brown, 25 to 30 minutes. Cool for at least 20 minutes. Serve the bakla warm or at room temperature, dusted with powdered sugar and topped with a scoop of ice cream, if desired.