Mini Blueberry Upside Down Cakes
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!
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
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