BLUEBERRY UPSIDE-DOWN MINI CAKES

Blueberry Upside-Down Mini Cakes image

A nice way to use up some leftover blueberries.

Provided by Kim

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 56m

Yield 6

Number Of Ingredients 14

Previous Next

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

Steps:

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 Facts : Calories 404.3 calories, Carbohydrate 48.8 g, Cholesterol 114.5 mg, Fat 21.6 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 13 g, Sodium 204.8 mg, Sugar 26.5 g