Blueberry Upside-Down Mini Cakes recipe

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Ingredients

2 cups frozen blueberries
1 lemon, zested and juiced, divided
2 tablespoons white sugar
2 tablespoons unsalted butter
2 tablespoons brown sugar
½ cup unsalted butter, softened
½ cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
1 ¼ cups all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon ground ginger
1 pinch salt
½ cup milk

Nutrition Info

404.3 calories
carbohydrate: 48.8 g
cholesterol: 114.5 mg
fat: 21.6 g
fiber: 1.6 g
protein: 5.9 g
saturatedFat: 13 g
servingSize: -
sodium: 204.8 mg
sugar: 26.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.

  2. Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.

  3. Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin. Divide the blueberry mixture evenly into the ramekins.

  4. Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until fluffy. Add eggs 1 at a time, mixing after each addition. Mix in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt, stir until combined. Mix in milk. Spoon batter into the ramekins over the blueberry mixture.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.

  6. Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes, invert onto a plate.

Recipe Yield

6 mini cakes

Recipe Note

A nice way to use up some leftover blueberries.

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