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!

Mini blueberry upside down cakes on a plate.

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!

    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

    1. Preheat & Prep: Preheat the oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.
    2. 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.
    1. 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.
    2. Add Egg: Next, add in the egg and vanilla and mix until combined.
    3. 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.
    1. Add to Tin: Divide the batter evenly between the muffin tin.
    2. Bake: Bake for 20-24 minutes or until the cakes look golden brown and set.
    3. 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.
    Mini blueberry upside down cake inverted onto a plate to show the blueberry layer on top.

    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!

    Mini blueberry cake served with a scoop of ice cream on top.

    More Easy Dessert Recipes to Try

    Mini Blueberry Upside Down Cakes

    5 from 1 vote
    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!
    Servings: 12
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes

    Ingredients 

    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

    Calories: 205kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 63mgPotassium: 103mgFiber: 1gSugar: 20gVitamin A: 268IUVitamin C: 2mgCalcium: 43mgIron: 1mg

    Did you make this?

    I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.