Blueberry Chocolate Cakes

How do you make an amazing blueberry cake even more delicious? Add some chocolate. I suppose this isn't some hidden magic trick tho, as chocolate makes almost everything better! The squeeze of lemon juice at the end gives a hint of tangy zing (serves 4).

INGREDIENTS
Olive oil spray
2 x 125g punnets blueberries (see note)
100g (1/2 cup) caster sugar
50g (1/3 cup) self-raising flour
40g (1/4 cup) plain flour
2 tbs cocoa powder
2 tbs skim milk
1 egg, lightly whisked
1 tbs vegetable oil
1/2 tsp vanilla essence
60ml (1/4 cup) water
1 tbs fresh lemon juice

PREPARATION
Preheat oven to 180°C. Spray four 150ml-capacity non-stick muffin pans with olive oil spray to lightly grease. Combine half the blueberries and 1 tablespoon sugar in a bowl. Divide evenly among the prepared pans.

Sift the combined flour and cocoa powder into a medium bowl. Add the milk, egg, oil, vanilla and 2 tablespoons of the remaining sugar, and stir until just combined.

Spoon the flour mixture evenly over the blueberry mixture in the pans and smooth the surface. Bake in oven for 25 minutes or until a skewer inserted into the centres of the cakes comes out clean. Set aside for 5 minutes to cool slightly. Use a serrated knife to trim the tops of the cake so they will sit flat. Turn onto a baking tray.

Meanwhile, place the water and remaining sugar in a small saucepan over low heat and stir until the sugar dissolves. Bring to the boil. Cook, without stirring, for 1 minute. Add the remaining blueberries and cook, tossing, for 1 minute or until the syrup just starts to change colour. Remove from heat and stir in the lemon juice.

Divide the cakes among serving plates. Top with blueberries and spoon over a little of the syrup. Serve with cream freiche.