MINI BLUEBERRY GOOEY BUTTER CAKE

*See recipe notes on my website to get the instructions for making in ramekins*

Instructions:
Preheat the oven to 325F. Grease a 6” springform or cheesecake pan with butter and line with parchment paper. Set aside.
Start by making the cake layer. In a large bowl, beat together the butter, sugar, and cream cheese use a handheld or stand mixer. Then, beat in the egg, vanilla and salt until smooth.
Add the flour and beat until incorporated.
Then make the cheesecake layer. In a separate medium bowl, beat together the sugar and cream cheese. Then add the egg white and vanilla, and beat until well incorporated.
Place the prepared pan on a baking sheet. Pour the cheesecake batter into the bottom of the pan. Then, sprinkle the blueberries across the surface of the cheesecake layer. Then, scoop the cake layer on top of the cheesecake layer with the blueberries, and use a wooden spoon or spatula to smooth it out.
Bake at 325F for 1 hour and 25-30 minutes, or until the top is a deep golden brown and the center of the cake is set.
Remove and let cool completely. Then run a knife along the edges of the pan and invert onto a serving plate.
Serve warm or at room temperature with a scoop of vanilla ice cream if desired.
Enjoy!