For an extra touch of elegance, dust the inverted cakes with powdered sugar or serve with a dollop of whipped cream. If you don't have ramekins, you can use a muffin tin, adjusting the baking time accordingly. Feel free to experiment with other berries or fruits, such as raspberries or peaches. For best results, use high-quality butter and fresh, plump blueberries.
Blueberry Upside-Down Mini Cakes
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PREP TIME25 mins
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COOK TIME25 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS64
Delight in the burst of summer with these adorable Blueberry Upside-Down Mini Cakes! Each bite offers a moist, tender crumb studded with juicy blueberries caramelized to perfection. A simple yet elegant dessert, perfect for a brunch gathering or a sweet treat to brighten any day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol115 mg
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Fiber2 g
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Protein6 g
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Saturated Fat13 g
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Sodium205 mg
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Sugar27 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Generously butter six 4-inch ramekins and place them in a 9x13-inch baking pan. (Prep time: 5 minutes)
02
StepIn a small bowl, gently combine the blueberries, 2 tablespoons of white sugar, and lemon zest. Set aside to allow the flavors to meld. (Prep time: 5 minutes)
03
StepMicrowave 2 tablespoons of butter in a microwave-safe bowl until melted, approximately 30 seconds. Stir in the brown sugar until well combined. Evenly divide this mixture among the bottoms of each prepared ramekin. Then, carefully distribute the blueberry mixture on top of the brown sugar layer in each ramekin. (Prep time: 10 minutes)
04
StepIn a large bowl, cream together 1/2 cup of softened butter and 1/2 cup of white sugar using an electric mixer until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon juice and vanilla extract. In a separate bowl, whisk together the flour, baking powder, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the milk until the batter is smooth. Carefully divide the batter evenly among the ramekins, gently spreading it over the blueberry mixture. (Prep time: 20 minutes)
05
StepBake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, approximately 25 to 35 minutes. (Bake time: 25-35 minutes)
06
StepAllow the mini cakes to cool in the ramekins for 5 minutes. Then, gently run a knife around the edges of each cake to loosen them from the ramekins. Invert each cake onto a serving plate, revealing the beautiful blueberry topping. (Cooling and Inverting: 10 minutes)
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Hillard Champlin
Jun 13, 2025These are so much better than regular cupcakes! Definitely a new favorite.
Ross King
May 21, 2025These cakes were so easy to make and absolutely delicious! My family loved them!
Gerald Leannon
May 17, 2025I used fresh blueberries from my garden, and they turned out amazing!
Deonte Parisian
Apr 28, 2025The ginger adds a lovely warmth to the cake. I'll definitely be making these again.
Reyna Olson
Apr 12, 2025Next time, I'm going to try adding a sprinkle of cinnamon.
Milton Marks
Mar 17, 2025I didn't have any ramekins, so I used a muffin tin. They were perfect!
Vinnie Reichert
Jan 26, 2025The lemon zest really makes a difference. Don't skip it!
Brown Strosin
Jan 13, 2025A huge hit at our brunch! Everyone raved about them.
Haley Schowalter
Dec 9, 2024My toothpick came out clean at 25 minutes, so keep an eye on them!