Rating: 5 stars 4.8
20 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 0
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  • 1 star values: 0

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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