Mini Blueberry Upside Down Cakes

Mini Blueberry Upside Down Cakes are a delightful treat that brings the sweetness of blueberries right to your table. Perfect for breakfast, dessert, or a snack, these little cakes are as fun to make as they are to eat. With a golden topping of juicy blueberries and a soft cake base, they are sure to impress family and friends.

Why Make This Recipe

This recipe is great for many reasons. First, it is simple and quick to prepare, making it perfect for both novice and experienced bakers. Second, the use of frozen blueberries means you can enjoy this treat any time of year. Lastly, they are mini-sized, which makes them easy to serve and share. Everyone loves a cake that comes in its own little cup!

How to Make Mini Blueberry Upside Down Cakes

Ingredients

2 tbsp unsalted butter, cold and cut into 12 small cubes
1/4 cup light brown sugar
2 cups frozen blueberries (no need to thaw)
1/3 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar
1 large egg (room temperature)
2 tsp vanilla extract
1 1/4 cups all-purpose flour
1/4 tsp salt
1 tsp baking powder
1/2 cup milk

Directions

Preheat your oven to 350°F (175°C). Spray a muffin tin with nonstick cooking spray.
Divide the 2 tablespoons of butter and 1/4 cup light brown sugar among the 12 muffin cups by placing a small cube of butter and a bit of brown sugar in each cup. Evenly distribute the frozen blueberries among the muffin tins, covering the butter and sugar. Set aside.
In a stand mixer, cream together the 1/3 cup softened butter, 1/2 cup granulated sugar, and 1/4 cup light brown sugar until light and fluffy (about 3 minutes). Add in the egg and vanilla, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Spoon the batter evenly over the blueberry layer in each muffin cup, filling each about 3/4 full. Bake for 20-24 minutes or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pan for about 5 minutes. Run a knife around the edges of each cake to loosen, then gently invert each onto a plate to reveal the blueberry topping.
Serve warm, and enjoy with a scoop of vanilla ice cream if desired!

How to Serve Mini Blueberry Upside Down Cakes

Serve these mini blueberry cakes warm for a delicious experience. You can add a scoop of vanilla ice cream on top for an extra treat. They are also great with a sprinkle of powdered sugar or a drizzle of honey.

How to Store Mini Blueberry Upside Down Cakes

Store any leftover cakes in an airtight container at room temperature for up to two days. If you want to keep them longer, you can refrigerate them for up to a week. Warm them up in the microwave for a few seconds before serving to enjoy them fresh!

Tips to Make Mini Blueberry Upside Down Cakes

Ensure your butter is cold for the topping, as this helps create a nice caramel texture.
Use frozen blueberries for convenience; there’s no need to thaw them.
Be careful when inverting the cakes to avoid spilling the blueberry topping.

Variation

You can try adding lemon zest to the batter for a refreshing twist. You can also replace blueberries with other berries like raspberries or chopped strawberries for different flavors.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, you can use fresh blueberries if you have them on hand. Just make sure they are rinsed and dried before adding them to the recipe.

How can I make this recipe gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients are gluten-free as well.

Can I double the recipe?

Absolutely! Just double all the ingredients and use two muffin tins or bake in batches. Enjoy your mini cakes with family and friends!