Blueberry Upside-Down Mini Cakes Recipe

Name: Blueberry Upside-Down Mini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups frozen blueberries; 1 lemon, zested and juiced, divided; 2 tablespoons white sugar; 2 tablespoons unsalted butter; 2 tablespoons brown sugar; 1/2 cup unsalted butter, softened; 1/2 cup white sugar; 2 eggs; 1 1/2 teaspoons vanilla extract; 1 1/4 cups all-purpose flour; 1 3/4 teaspoons baking powder; 1/2 teaspoon ground ginger; 1 pinch salt; 1/2 cup milk

Servings: persons

2 cups frozen blueberries
1 lemon, zested and juiced, divided
2 tablespoons white sugar
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup unsalted butter, softened
1/2 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon ground ginger
1 pinch salt
1/2 cup milk

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.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups frozen blueberries, 1 lemon, zested and juiced, divided, 2 tablespoons white sugar, 2 tablespoons unsalted butter, and more.

Yes, Blueberry Upside-Down Mini Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Upside-Down Mini Cakes

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