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Blueberry Upside-Down Mini Cakes

Rated as 4.82 out of 5 Stars

"A nice way to use up some leftover blueberries."
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56 m servings 404
Original recipe yields 6 servings (6 mini cakes)


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  1. Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.
  2. Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
  6. Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.


  • Cook's Notes:
  • If the batter looks too dry, add in a little milk at a time until the desired consistency is reached.
  • Sugar used on the blueberries can be increased or decreased depending on the sweetness of the berries.

Nutrition Facts

Per Serving: 404 calories; 21.6 48.8 5.9 114 205 Full nutrition

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Read all reviews 12
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These are tasty little cakes that are quick and easy to make. 2 cups blueberries is way too much for 6 ramikens, 1 1/4 cups would be more than enough. Also a little bit more ginger would enha...

I made it strictly according to the recipe. My husband who is very fond of desserts, and really likes blueberries LOVED it! Although I make different desserts for him all the time, he thinks I...

I haven’t made it yet. I need to acquire the ramekins, but I find that they are all sold by ounce size. I have four already that have an inside measurement of 4” and they are huge and deep. C...

I put it in a 6x8 glass pan. It needed about 45 minutes to finish. It was good with some homemade whip cream. We would make it again!

The recipe worked perfectly in my 6 tin Jumbo Muffin pan. The flavors are well balanced between tart and sweet. The cake component is delightful. I will definitely make this again! Thank you, Ki...

I just ate two of these, they are so good. I followed the recipe as is, but baked them for 40 - 45 minutes.

This was very easy and good...and it looked the same as the photos. My husband said this is a keeper for our dinner parties and a co-worker said it tasted perfectly balanced. I mixed blueberrie...

Excellent! Even better with whipped cream!

I have not made it, but wondered if it could be made ina cake pan? Thks