These Blueberry Upside Down Cakes are perfect for entertaining or a simple special treat!
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.
Divide the frozen blueberries among the muffin tins (no need to thaw the blueberries first). Set aside.
Add 1/3 cup butter, 1/2 cup granulated sugar, and 1/4 cup light brown sugar to a stand mixer with a paddle attachment. Cream for 3 minutes until fluffy.
Add in egg and vanilla and mix until combined. Combine the flour, baking powder, and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, alternating with 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.
Serve warm with a scoop of ice cream!