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Blueberry Upside-Down Mini Cakes

Rated as 4.56 out of 5 Stars

"A nice way to use up some leftover blueberries."
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Ingredients

56 m servings 404 cals
Original recipe yields 6 servings (6 mini cakes)

Directions

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  • Prep

  • Cook

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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.

Footnotes

  • 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 g fat; 48.8 g carbohydrates; 5.9 g protein; 114 mg cholesterol; 205 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

I did not make it yet, the 1 star is because the question could not be posted without a rating. Can almond or other nonwheat flour be used?

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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 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...

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 did not make it yet, the 1 star is because the question could not be posted without a rating. Can almond or other nonwheat flour be used?

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