Blueberry Upside-Down Mini Cakes
Course: DesertsCuisine: EuropeanPrep Time
25 mins
Cook Time
25
minutesAdditional Time
5
minutesTotal Time
55 mins
Servings
6
Yield
6 mini cakes
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
Directions
- Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9×13-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.
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