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Mini Blueberry Upside Down Cakes

  • Author: olivia
  • Total Time: 39 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Delightful mini blueberry cakes with a golden topping of juicy blueberries, perfect for any occasion.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a muffin tin with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm, and enjoy with a scoop of vanilla ice cream if desired!

Notes

Serve warm for the best experience, and consider adding ice cream or a sprinkle of powdered sugar.

  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cake
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Keywords: blueberry, mini cakes, dessert, baking, quick recipe

Find it online: https://sweettreatsrecipes.com/mini-blueberry-upside-down-cakes/