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Blueberry Upside-Down Mini Cakes

4

56 min

Blueberry Upside-Down Mini Cakes

Blueberry Upside-Down Mini Cakes Photo 1

Time

56 min

Serving

6 persons

Calories

404

Rating

4.00★ (20)

Cuisine

Author: Victoria Buriak
A nice way to use up some leftover blueberries.

Ingredients

  • frozen blueberries: 2 cups
  • lemon, zested and: 1 piece (juiced, divided)
  • white sugar: 2 Tbsp
  • unsalted butter: 2 Tbsp
  • brown sugar: 2 Tbsp
  • unsalted butter: 0.5 cup (softened)
  • white sugar: 0.5 cup
  • eggs: 2 piece
  • ½ teaspoons vanilla extract: 1 piece
  • ¼ cups all-purpose flour: 1 piece
  • ¾ teaspoons baking powder: 1 piece
  • ground ginger: 0.5 tsp
  • pinch salt: 1 piece
  • milk: 0.5 cup

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.
    Blueberry Upside-Down Mini Cakes Photo 2
  2. Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
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  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.
    Blueberry Upside-Down Mini Cakes Photo 4
  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.
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  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
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  6. Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.
    Blueberry Upside-Down Mini Cakes Photo 7

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