Preheat oven to 200 degree Celsius.

Place thawed blueberries, 2 tablespoon caster sugar, vanilla extract, lemon juice, and 20 ml water in a deep saucepan. Place the pan over medium heat.

Meanwhile, combine cornflour with ½ teaspoon water, and stir it in the blueberry mixture. Cook, stirring occasionally, until the fruit has broken down and the sauce is thick. Set aside the blueberry sauce to cool down completely.

Whisk eggwhite along with 2 tablespoon caster sugar until thick and glossy.

Fold in three-quarters of the blueberry sauce into the whipped eggwhite. Set aside.

Now dust a 250 ml capacity ramekin with the extra caster sugar. Place the remaining blueberry sauce in the ramekin in an even layer. Top it with the eggwhite blueberry mixture.

Bake for 15 – 20 minutes until risen.

Dust with icing sugar, if desired.