Blueberry Upside-Down Mini Cakes
Description
This recipe for blueberry upside-down mini cakes is a tasty way to bake your leftover blueberries with a touch of ginger and lemon zest into petite cakes.
Ingredients
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2 cups frozen blueberries
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2 tablespoons white sugar
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1 lemon, zested and juiced, divided
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2 tablespoons unsalted butter
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2 tablespoons brown sugar
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1/2 cup unsalted butter, softened
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1/2 cup white sugar
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2 eggs
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1 1/2 teaspoons vanilla extract
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1 1/4 cups all-purpose flour
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1 3/4 teaspoons baking powder
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1/2 teaspoon ground ginger
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1 pinch salt
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1/2 cup milk
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.
2
Combine blueberries, 2 tablespoons white sugar, and lemon zest in a small bowl; set aside.
3
Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds; stir in brown sugar. Divide brown sugar butter among bottoms of each ramekin. Divide blueberry mixture among ramekins.
4
Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl with an electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt; beat to combine. Beat in milk. Divide batter among ramekins on top blueberry mixture.
5
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 35 minutes.
6
Cool in the ramekins for 5 minutes. Run a knife around edges of cakes; invert onto plates.