Preheat oven to 350. Coat each cocotte with softened butter (even though they are brushed with butter later, I do this as an extra precaution to ensure nothing sticks).

Mix blueberries, lemon zest, juice and 2 tbsp sugar and grated ginger in a small bowl.

Melt 4 tbsp butter in a pan and as soon as butter is melted, remove from heat and add brown sugar. Brush the inside of each cocotte with the butter/sugar mixture. Add blueberry mixture to the bottom of each cocotte– enough blueberries to cover the bottom.

Beat 1/2 cup softened butter and 1/2 cup sugar in a bowl using a mixer until fluffy and combined. Add eggs 1 at a time, followed by lemon juice, vanilla extract and sour cream. Mix flour, baking powder, and salt. Add in milk. Pour batter into the cocottes over the blueberry mixture, a little more than ¾ of the way to the top.

Bake for about 28 minutes or until toothpick comes out clean.

For the whipped cream: Using a mixer, whip heavy cream & confectioners sugar until stiff peaks form. Fold in sour cream and continue whipping until combined.

If needed, slice of the tops of the cakes with a knife so that they sit flat when turned upside down (save to eat they are delish). Run the knife on the sides of the cocottes and flip to remove the cakes– they should come out easily. Top with whipped cream, and that’s it! Enjoy!