1. Recipes

How to Make Blueberry Upside-Down Mini Cakes - A Step-by-Step Guide

Blueberry upside-down mini cakes are a delightful and indulgent treat that are sure to impress your guests. These individual-sized cakes are perfect for serving at a dinner party or enjoying as a special dessert with your loved ones. With a moist and fluffy cake base and a sweet, juicy blueberry topping, these mini cakes are bursting with flavor and can be enjoyed any time of year.

Making these blueberry upside-down mini cakes is surprisingly easy, and the results are simply delicious...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 26 mins
  • Additional Time: 5 mins
  • Total Time: 56 mins
  • Servings: 6
  • Yield: 6 mini cakes

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

    • Nutrition

    404 cal.

    • Total Fat: 22g
    • Saturated Fat: 13g
    • Cholesterol: 115mg
    • Sodium: 205mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 2g
    • Total Sugars: 27g
    • Protein: 6g
    • Vitamin C: 14mg
    • Calcium: 137mg
    • Iron: 2mg
    • Potassium: 124mg

    Categories

    Dessert recipes
    Baking recipes
    Cake recipes
    Fruit recipes
    Blueberry recipes