BLUEBERRY UPSIDE-DOWN MINI CAKES
A nice way to use up some leftover blueberries.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 56m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 48.8 g, Cholesterol 114.5 mg, Fat 21.6 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 13 g, Sodium 204.8 mg, Sugar 26.5 g
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Shehzad Saddiqui
[email protected]I'm not a fan of blueberries, so I wasn't sure if I would like these cakes. But I was pleasantly surprised! They were really delicious and the blueberries added a nice sweetness.
Keenan Tetreau Eastman
[email protected]These cakes are way too complicated to make. I don't think they're worth the effort.
Charles Laplaca
[email protected]I'm not sure what I did wrong, but my cakes didn't turn out as good as the ones in the picture. They were still tasty, but they weren't as moist and fluffy.
Lover Gonza
[email protected]I had some trouble getting the cakes to come out of the pan, but other than that, they were great.
Titash Ahmed
[email protected]These cakes are a little too sweet for my taste, but they're still really good.
Deshon Roselmond
[email protected]I love that this recipe uses fresh blueberries. It really makes a difference in the flavor of the cakes.
Kalena Johnson
[email protected]These cakes are the perfect size for a snack or dessert. They're also really easy to make, so they're great for a quick and easy treat.
Maruping Mafata
[email protected]I made these cakes for a potluck and they were a big hit. Everyone loved them.
Ericka Paige
[email protected]I followed the recipe exactly and the cakes turned out perfectly. They were so moist and fluffy. I would definitely recommend this recipe to others.
Donnah Hannod
[email protected]These cakes are so pretty and they taste even better than they look. I will definitely be making them again.
MD naieem islam
[email protected]I'm not a big fan of blueberries, but I really enjoyed these cakes. The cake was moist and fluffy, and the blueberries added a nice sweetness.
Akram Alsaleh
[email protected]I made these cakes for my kids' birthday party and they were a huge success. The kids loved them and they were really easy to make.
Mohsin Imdad
[email protected]These cakes are so cute and delicious. They're perfect for a party or a special occasion.
Asher Baloch
[email protected]I love how easy these cakes are to make. I always have blueberries on hand, so it's nice to have a recipe that I can use them in.
Toufeeq Ajouhaar
[email protected]These mini cakes were a hit! They were so easy to make and turned out perfectly. The blueberries were sweet and juicy, and the cake was moist and fluffy. I would definitely make these again.