Ingredients

1/4 cup melted butter or margarine
1 1/4 cups all-purpose flour
1 cup plus 1 1/2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1 cup whipping cream
1 teaspoon vanilla
1 quart boysenberries or blackberries
About 1 tablespoon powdered sugar
Mint sprigs (optional)

Directions

Evenly divide butter among 6 ramekins or deep ovenproof bowls (holding about 1 1/2 cups each). Place the ramekins slightly apart on a 10-by-15-inch baking pan. In a bowl, combine flour, 1 cup granulated sugar and baking powder. Add cream and vanilla and stir just until evenly moistened. Drop equal spoonfuls of dough into ramekins. In a bowl, gently mix berries with remaining 1 1/2 tablespoons granulated sugar; set aside 2/3 cup of berries and spoon remaining berries over dough. Bake in a 350-degree oven until cake portion is deep golden and springs back slightly when gently pressed, 40 to 45 minutes. Scatter remaining berries on top, sift powdered sugar over them. Serve warm; garnish with mint sprigs.