Baked Lemon-Blueberry Syrniki Cups with Crumble Top

Method

1. Preheat the oven to 180 °C. Butter 4 cups of a muffin tin thoroughly. If you use paper cases, you can skip the butter.

   Add in this stepButter (for greasing) 5 g

2. Make the crumble: put the flour and brown sugar in a bowl, add the cold butter in small pieces and rub it in with your fingertips until you have coarse sand with a few small clumps. Keep it in the fridge until needed.

   Add in this stepPlain flour (for the crumble) 20 gCold butter (for the crumble) 15 gBrown sugar (for the crumble) 15 g

3. In another bowl, push the tvorog through a sieve or mash it very finely with a fork (a stick blender makes it even smoother). Mix in the egg (for half an egg, beat one and use half), the sugar, salt and lemon zest, then the flour and baking powder, to make a thick, smooth batter.

   Add in this stepTvorog (or well-drained ricotta) 250 gEgg 1Sugar 30 gSalt 1 pinchLemon zest 1 tspPlain flour 30 gBaking powder ½ tsp

4. Spoon half the batter into the cups, add the blueberries, then cover with the rest of the batter. Fill each cup only three quarters full and top generously with crumble. Add frozen blueberries straight from the freezer so they don't turn the batter purple.

   Add in this stepBlueberries (fresh or frozen) 60 g

5. Bake on the middle shelf of the oven at 180 °C for 20 min, until the crumble is golden, the cups have puffed slightly and the centres barely wobble when you nudge the tin. A toothpick should come out with only moist crumbs.

   oven

6. Cool in the tin for 10 min; sinking a little as they cool is normal. Run a knife around the edges, lift them out and dust with icing sugar through a sieve. Eat warm, or chill and enjoy them like mini cheesecakes.

   Add in this stepIcing sugar 1 tsp