Molten Lemon Cake with Simmered Summer Blueberries

1. In a microwave on high and in a large plastic container, melt the butter for 1 minute; do this in 20-second stages, as you want the butter to melt evenly and not to separate.
2. Add the white chocolate chips and microwave for another 40 seconds, remove and stir until chocolate and butter are completely melted (this mixture should be thick, yet smooth in consistency – it may need more or less cooking time depending on your microwave). Let this chocolate and butter mixture rest and set-up for at least 3-4 minutes. If it separates or looks broken, discard and start again.
3. In a stand mixer whip eggs, egg yolks, vanilla seeds and sugar on high speed for 8 minutes. Add the lemon juice. Add the chocolate mixture and add the flour, be sure to scrape down the sides of the bowl. Whip on high until the mixture reaches a thick, mousse-like consistency – about 4-6 minutes more – this is now your cake mixture and it can rest like this for up to two days.
4. Butter or grease 12, 4oz. brioche molds (if your not planning to invert the cake you can use 6 oz ramekins, or coffee cups if you don't have molds) pour cake mixture into the brioche molds. Place on a baking tray and bake in a 400 oven for about 7-8 minutes until the cakes are golden and puffy (the cakes will be runny in the center).
5. Remove immediately from the oven, flip over on a plate, sauce with simmered summer blueberries and sprinkle with a little bit of powdered sugar. Serve warm.

Simmered Summer Blueberries

1. In a large saucepan over moderate heat combine the blueberries, sugar and water.
2. Reduce this mixture by half or until syrupy and honey-like.
3. Reserve and keep warm.