Well Made by Kiley

Preheat the oven to 350F. Grease 2 (14-ounce) or 4 (8-ounce) ramekins with butter; set aside.

Make the butter cake batter. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate medium bowl, whisk together the melted butter and sugar until well combined and smooth. Then add the egg and vanilla, and continue to whisk for another minute, until fully combined. 

Add the dry ingredient mixture to the wet, and mix until just combined. Set the batter aside.

Prepare the gooey blueberry filling. In a medium bowl, beat the cream cheese to smooth it out. Then, add the powdered sugar, egg yolk, cornstarch, and salt. Beat until smooth. 

Add the mashed blueberries and whisk again. 

Assemble. Evenly divide the butter cake batter among the ramekins and smooth it out. If desired, spread ~1 tbsp of the blueberry preserves on top of the cake batter in each ramekin. Then, evenly dollop the blueberry cream cheese filling on top and smooth out the top. Place the ramekins onto a baking sheet.

For 8-ounce ramekins: bake at 350F for 35-40 minutes.

For 14-ounce ramekins: bake at 350F for 40-45 minutes, until the edges have set and are golden, but the center still jiggles.

Let cool slightly for 5-10 minutes. 

Serve warm OR place in the fridge to chill.

Serve with a scoop of vanilla ice cream and an extra dollop of blueberry preserves, if desired.

Enjoy!