Blueberry Upside-Down Mini Cakes

Bake your leftover blueberries into these petite upside-down cakes, rich and flavorful mini desserts with a touch of ginger and lemon zest.

• Preparation Time: 25 mins
• Cooking Time: 26 mins
• Total Time: 51 mins
• Calories: 404 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.

Step 3

Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.

Step 4

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.

Step 5

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.

Step 6

Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.