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My review
Blueberry Upside-Down Mini Cakes
Kim
"A nice way to use up some leftover blueberries."
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Ingredients
56 m servings 404 calsOriginal recipe yields 6 servings (6 mini cakes)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
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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