Mini Blueberry Upside Down Cakes are delightful individual desserts featuring a layer of caramelized blueberries topped with a moist, buttery cake. Once the cakes are inverted, they show off the glossy, sweet-tart blueberry topping! Perfect for entertaining or a simple special treat!
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The Best Mini Blueberry Upside Down Cakes Recipe
I have always been a fan of upside down cakes. From my mini strawberry upside down cakes to my mini peach upside down cakes, I can’t get enough of these little treats! This time, I decided to use blueberries. The blueberries are perfect for any time of year, since you can use frozen blueberries!
Once inverted, you can see the bright purple color and juicy blueberries. Their mini form are not only adorable, but the perfect portion! You can serve your blueberry mini cakes with a dollop of fresh whipped cream or a scoop of ice cream for an extra special treat.
To make a beautiful Fourth of July spread, you can make a combination of blueberry upside down cakes and strawberry upside down cakes for a red and blue combination!
Ingredients Needed
- Butter: Butter will be added to both the blueberry topping and the cake batter! Make sure that you use softened butter in the cake batter.
- Light Brown Sugar: Brown sugar will also go into the topping and into the cake batter for lots of flavor!
- Frozen Blueberries: I used frozen blueberries. You can use fresh if you have them on hand!
- Sugar: Granulated sugar work well for the vanilla cake layer.
- Egg: Egg adds structure and helps the mini cakes rise a little bit in the oven!
- Vanilla: For added flavor.
- Flour: All-purpose flour works great. If you want to make gluten-free mini blueberry upside down cakes, use a gluten-free replacement flour with a 1 to 1 ratio.
- Salt: To balance the flavors!
- Baking Powder: Also helps the cakes rise in the oven.
- Milk: For moisture!
How to Make mini blueberry upside down cakes
- Preheat & Prep: Preheat the oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.
- Divide Blueberries into Tin: Divide the 2 tablespoons of butter and 1/4 cup light brown sugar into the 12 muffin tins. I did this by cutting the butter into 12 little cubes. Then, divide the frozen blueberries among the muffin tin (no need to thaw the blueberries first). Set aside.
- Make the Batter: Next, add 1/3 cup butter, 1/2 cup granulated sugar and 1/4 cup light brown sugar to a stand mixer fitted with the paddle attachment. Cream for 3 minutes or until lighter in color and fluffy.
- Add Egg: Next, add in the egg and vanilla and mix until combined.
- Add Dry Ingredients: In a large bowl, measure out the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients, alternating with the milk.
- Add to Tin: Divide the batter evenly between the muffin tin.
- Bake: Bake for 20-24 minutes or until the cakes look golden brown and set.
- Remove & Serve: Allow the cakes to cool in the pan for 5 minutes. Run a knife along the sides of each of the cakes to help it release, then use a spoon to scoop it out then invert it onto a plate. Repeat with the remaining cakes. Serve warm with a scoop of ice cream and enjoy!
Tips & Tricks
- Let the mini blueberry cakes cool! I know it takes patience, but let them cool for at least 5 minutes, if not more, so that the blueberries can set before being inverted.
- Don’t over mix the cake batter! Once the flour is added, be sure not to over mix the cake batter. Over mixing can result in a tough cake!
- Use fresh or frozen blueberries! You can absolutely use either fresh or frozen blueberries for these mini blueberry upside down cakes.
Frequently Asked Questions
How should I store mini blueberry cakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. I recommend popping them in the microwave for just a few seconds before serving so that they aren’t cold!
Can I use a different fruit?
Definitely! If you prefer, you can use a different fruit here such as pineapple, strawberries, peaches, pears or apples!
More Easy Dessert Recipes to Try
- Mini Cheesecake Cupcakes
- Easy Blackberry Crisp
- Strawberry Oatmeal Bars
- Mini Lemon Flower Tarts
- Apple Upside Down Cake
Mini Blueberry Upside Down Cakes
Ingredients
- 2 tbsp unsalted butter, cold and cut into 12 cubes
- 1/4 cup light brown sugar
- 2 cups frozen blueberries
- 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
- 1 1/4 cup all purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup milk
Instructions
- Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.Divide the 2 tablespoons of butter and 1/4 cup light brown sugar between the 12 muffin tins. (I did this by cutting the butter into 12 little cubes)
- Divide the frozen blueberries among the muffin tins (no need to thaw the blueberries first). Set aside.
- Next add 1/3 cup butter, 1/2 cup granulated sugar and 1/4 cup light brown sugar to a stand mixer fitted with the paddle attachment. Cream for 3 minutes or until lighter in color and fluffy.
- Add in egg and vanilla and mix until combined.
- In a large bowl combine the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients alternating with the milk.
- Divide the batter evenly between the muffin tin.
- Bake for 20-24 minutes or until the cakes look golden brown and set.
- Allow the cakes to cool in the pan for 5 minutes.Run a knife along the sides of each cake to help it release then use a spoon to scoop it out then invert it onto a plate. Repeat with the remaining cakes.Serve warm with a scoop of ice cream!
Nutrition Information
Did you make this?
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Dr. Celine Sunny
Will prepare soon.
Linda
I am thinking about using the larger size muffin tin to make these. How many do you think the recipe would make and what is an approximate bake time be? Thanks so much in advance for your response.
Kelley Simmons
Hi!
If your doing a large size muffin pan I would say it should make between 6-8 muffins maybe? Its hard to say for sure.
Let me know how you make out!
Kelley
Bethany Stamper
If I made these with box cake mix, would I just prepare the cake like normal and pour it on top of the brown sugar and blueberries?
Kelley Simmons
Yes!
Susan Kozgus
Hi Kelly. I live where we have an abundance of wonderful fresh produce, especially blueberries and apples. I would like to make these with fresh berries. Do I need to do anything special to the berries?
Kelley Simmons
Fresh berries would be delicious in this! Simply follow the recipe as instructed and just use fresh instead! Hope you enjoy!!
Tom House
I am not a cook but I followed your recipe to a “T” and they came out deliciously. I saw your Facebook post and came to theis site for the recipe.
Katie
I just made these, but I didn’t realize until too late that I had no frozen blueberries, so I used frozen strawberries. They are delicious! I am anxious to make the properly, with the blueberries, but I am very happy with this recipe.