Blueberry Upside-Down Mini Cakes

Name: Blueberry Upside-Down Mini Cakes
Prep time: 25 min
Cook time: 26 min
Total time: 56 min
Yield: 6 mini cakes
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

Rating: 4.63 stars

19 Ratings
14 Reviews
9 Photos

A nice way to use up some leftover blueberries.

By Kim

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Recipe Summary

prep:

25 mins

cook:

26 mins

additional:

5 mins

total:

56 mins

Servings:

Yield:

6 mini cakes

Nutrition Info

Directions

Step 1
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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Step 2
Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
Step 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.
Step 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.
Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
Step 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; protein 5.9g; carbohydrates 48.8g; fat 21.6g; cholesterol 114.5mg; sodium 204.8mg. Full Nutrition

Reviews (14)

Most helpful positive review

Yoly

Allstar

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

Helpful

(37)

Most helpful critical review

The Bird

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

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Yoly

Allstar

01/16/2018

Helpful

(37)

bhgourdin@tds.net

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

Helpful

(4)

Cindy

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

Helpful

(3)

RSCRIVEN

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

Helpful

(2)

Dennis Kramer

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

Helpful

(1)

joan

06/04/2018

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

Helpful

(1)

Lisa

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

Helpful

(1)

Sboniface

07/06/2019

Made per the recipe but substituted a dairy free margarine and gluten free flour mix. Read More

Helpful

(1)

Kim Coffman Crawford

06/19/2018

Excellent! Even better with whipped cream! Read More

Helpful

(1)

The Bird

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

More Reviews

Back to Blueberry Upside-Down Mini Cakes

All Reviews for Blueberry Upside-Down Mini Cakes

- of Reviews

Blueberry Upside-Down Mini Cakes

Servings Per Recipe: 6
Calories: 404.3

% Daily Value *

protein: 12 %

carbohydrates: 16 %

dietary fiber: 6 %

sugars:

fat: 33 %

saturated fat: 65 %

cholesterol: 38 %

vitamin a iu: 14 %

niacin equivalents: 22 %

vitamin b6: 4 %

vitamin c: 24 %

folate: 15 %

calcium: 14 %

iron: 10 %

magnesium: 5 %

potassium: 4 %

sodium: 8 %

thiamin: 23 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Blueberry Upside-Down Mini Cakes

1 of 14

All Reviews

Yoly

Allstar

01/16/2018

Helpful

(37)

bhgourdin@tds.net

06/28/2018

Helpful

(4)

Cindy

06/04/2018

Helpful

(3)

RSCRIVEN

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!

Helpful

(2)

Dennis Kramer

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.

Helpful

(1)

joan

06/04/2018

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

Helpful

(1)

Lisa

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!

Helpful

(1)

Sboniface

07/06/2019

Made per the recipe but substituted a dairy free margarine and gluten free flour mix.

Helpful

(1)

Kim Coffman Crawford

06/19/2018

Excellent! Even better with whipped cream!

Helpful

(1)