Blueberry Upside-Down Mini Cakes

This recipe for blueberry upside-down mini cakes is a tasty way to bake your leftover blueberries with a touch of ginger and lemon zest into petite cakes.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 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

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

Step 2

Combine blueberries, 2 tablespoons white sugar, and lemon zest in a small bowl; set aside.

Step 3

Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds; stir in brown sugar. Divide brown sugar butter among bottoms of each ramekin. Divide blueberry mixture among ramekins.

Step 4

Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl with an electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt; beat to combine. Beat in milk. Divide batter among ramekins on top blueberry mixture.

Step 5

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

Step 6

Cool in the ramekins for 5 minutes. Run a knife around edges of cakes; invert onto plates.