Blueberry Upside-Down Mini Cakes Recipe

"A nice way to use up some leftover blueberries."

Ingredients

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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

Prep 25 m

Cook 26 m

Ready In 56 m

Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9×13-inch baking pan.Watch Now
Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.Watch Now
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.Watch Now
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.Watch Now
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.Watch Now
Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.Watch Now

Cook’s Notes:
If the batter looks too dry, add in a little milk at a time until the desired consistency is reached.
Sugar used on the blueberries can be increased or decreased depending on the sweetness of the berries.

Per Serving: 404 calories;21.6 g fat;48.8 g carbohydrates;5.9 g protein;114 mg cholesterol;205 mg sodium.Full nutrition
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