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Blueberry Upside-Down Mini Cakes
Blueberry Upside-Down Mini Cakes
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Prep Time:
25 minutes
Cook Time:
26 minutes
Total Time:
56 minutes
Create delectable mini upside-down blueberry cakes with a hint of ginger and lemon zest using leftover berries.
Ingredients:
  • 2 cups frozen blueberries
  • 1 lemon, zested and juiced, divided
  • 2 tablespoons white sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 0.5 cup unsalted butter, softened
  • 2 eggs
  • 1.5 teaspoons vanilla extract
  • 1.25 cups all-purpose flour
  • 1.75 teaspoons baking powder
  • 1 pinch salt
Instructions:
  • Preheat oven to 350 degrees F (175 degrees C). Grease six 4-inch ramekins and nestle them in a 9x13-inch baking pan.
  • Combine fresh blueberries, fragrant lemon zest, and a generous 2 tablespoons of white sugar in a small bowl.
  • Melt 2 tablespoons butter in a microwave-safe bowl for about 30 seconds. Mix in brown sugar. Spread evenly in the bottom of each ramekin. Divide the blueberry mixture among the ramekins.
  • In a large bowl, beat together 1/2 cup butter and 1/2 cup white sugar with an electric mixer until fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and vanilla extract. Mix in flour, baking powder, ginger, and salt until combined. Pour in milk and mix well. Spoon batter over the blueberry mixture in ramekins.
  • Bake in the preheated oven for 25-35 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the ramekins for 5 minutes, then loosen the edges with a knife and flip them onto a plate.

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