Rating: 4.63 stars
19 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A nice way to use up some leftover blueberries.

Recipe Summary

prep:
25 mins
cook:
26 mins
additional:
5 mins
total:
56 mins
Servings:
6
Yield:
6 mini cakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

404 calories; protein 5.9g; carbohydrates 48.8g; fat 21.6g; cholesterol 114.5mg; sodium 204.8mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 5 stars
01/16/2018
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 enhance the flavors. Overall we really liked them. Read More
(37)

Most helpful critical review

Rating: 1 stars
06/05/2018
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? Read More
19 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/16/2018
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 enhance the flavors. Overall we really liked them. Read More
(37)
Rating: 5 stars
06/28/2018
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'm a marvel for making this great dessert. We were both blown away with the texture and taste of the cake itself. I've never had a cake with that texture. Thank you Kim for a keeper. In answer to the question asked by someone about the size of ramekins mine are 9 oz. and were perfect. Read More
(4)
Rating: 5 stars
06/04/2018
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. Couldn t possibly work. Please tell me the ramekin size by volume. It won t let me submit my question without a star rating so I will give it 5 stars because it looks fantastic. Read More
(3)
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Rating: 4 stars
02/11/2019
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! Read More
(2)
Rating: 5 stars
09/02/2018
I just ate two of these they are so good. I followed the recipe as is but baked them for 40 - 45 minutes. Read More
(1)
Rating: 5 stars
06/04/2018
I have not made it but wondered if it could be made ina cake pan? Thks Read More
(1)
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Rating: 5 stars
03/20/2019
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 Kim! Read More
(1)
Rating: 5 stars
07/06/2019
Made per the recipe but substituted a dairy free margarine and gluten free flour mix. Read More
(1)
Rating: 5 stars
06/19/2018
Excellent! Even better with whipped cream! Read More
(1)
Rating: 1 stars
06/05/2018
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? Read More