Blueberry Upside-Down Mini Cakes

Ingredients

• frozen blueberries (2 cups)
• lemon (1 )
• white sugar (2 tablespoons)
• unsalted butter (2 tablespoons)
• brown sugar (2 tablespoons)
• unsalted butter (0.5 cup)
• white sugar (0.5 cup)
• eggs (2 )
• vanilla extract (1.5 teaspoons)
• all-purpose flour (1.25 cups)
• baking powder (1.75 teaspoons)
• ground ginger (0.5 teaspoon)
• salt (1 pinch)
• milk (0.5 cup)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.
2. Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
3. Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin. Divide the blueberry mixture evenly into the ramekins.
4. Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until fluffy. Add eggs 1 at a time, mixing after each addition. Mix in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt; stir until combined. Mix in milk. Spoon batter into the ramekins over the blueberry mixture.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
6. Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 404
• fat: 22 g
• sats: 13 g
• carbs: 49 g
• fibre: 2 g
• protein: 6 g
• salt: 0.2 g