Blueberry Upside-Down Mini Cakes

These Blueberry Upside-Down Mini Cakes are a delicious and easy-to-make treat that is sure to please. With a buttery brown sugar and cinnamon topping and a moist, fluffy cake base, these cakes are the perfect combination of sweet and tart.

The blueberries add a burst of flavor and the mini size makes them the perfect snack or dessert. Whether you’re looking for a quick and easy treat to whip up for a party or just a delicious snack for yourself, these Blueberry Upside-Down Mini Cakes are sure to hit the spot.

Timing For Blueberry Upside-Down Mini Cakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 mini cakes

Yield: 8 mini cakes

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Image Credit: www.allrecipes.com

Ingredients

– 1/2 cup (1 stick) unsalted butter, melted

– 1/2 cup packed light brown sugar

– 1/2 teaspoon ground cinnamon

– 2 cups fresh or frozen blueberries

– 1 cup all-purpose flour

– 1 teaspoon baking powder

– 1/4 teaspoon salt

– 1/2 cup granulated sugar

– 1 large egg

– 1/2 teaspoon vanilla extract

– 1/2 cup milk

Directions

1. Preheat oven to 350°F. 

To make blueberry upside-down mini cakes, the first step is to preheat the oven to 350°F. Once the oven is preheated, the next step is to grease a 12-cup muffin tin with butter or non-stick cooking spray.

2. In a medium bowl, mix together 1/2 cup light brown sugar and 1/4 cup butter until combined.

In a medium bowl, mix together 1/2 cup light brown sugar and 1/4 cup butter until combined. Spread the mixture evenly over the bottom of the muffin tin.

3. Divide the mixture evenly among the muffin cups.

In a medium bowl, whisk together 1/4 cup of melted butter, 1/4 cup of brown sugar, and 1/4 teaspoon of ground cinnamon. Place 1 teaspoon of the mixture in the bottom of each muffin cup. Divide 1 cup of fresh or frozen blueberries evenly among the muffin cups.

4. Arrange 1/4 cup fresh or frozen blueberries in each muffin cup.

Now, it is time to arrange the blueberries. If using fresh blueberries, rinse them and pat them dry. If using frozen blueberries, thaw them and pat them dry. Place 1/4 cup of blueberries in each muffin cup.

5. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.

In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. In a medium bowl, cream together 1/2 cup butter and 1/2 cup sugar until light and fluffy. Beat in 1 egg and 1 teaspoon vanilla extract.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Spread 1/4 cup of melted butter in the bottom of each muffin cup. Sprinkle 1 tablespoon of brown sugar over the melted butter.

6. In a third bowl, cream together butter and sugar.

In a third bowl, cream together 1/2 cup butter and 1/2 cup granulated sugar until light and fluffy. Once the ingredients are combined, fold in the dry ingredients and mix until just combined.

Spread the batter evenly into the muffin tin. In a small bowl, combine 1/4 cup brown sugar, 1/4 cup melted butter, and 1 cup fresh blueberries. Spoon the mixture over the batter in the muffin tin and bake for 20 minutes.

7. Beat in 2 eggs, one at a time, until fully incorporated.

Beat in 2 eggs, one at a time, until fully incorporated. Slowly add the dry ingredients to the wet ingredients and mix until just combined.

Divide the batter evenly among the muffin cups. In a small bowl, combine 1/2 cup of fresh blueberries and 1 tablespoon of granulated sugar. Sprinkle the blueberry mixture over the batter in the muffin tin.

Image credit: www.mykitchen.com

8. Bake for 20-25 minutes.

Divide the batter among the 12 muffin cups and top with additional blueberries, if desired. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Allow the cakes to cool for 10 minutes before inverting onto a wire rack to cool completely.

9. Let cool for 10 minutes before carefully inverting the cakes onto a serving plate.

Allow the cakes to cool for 10 minutes before using a butter knife to loosen the edges of the cakes from the pan. Place a plate or cake stand on top of the pan and carefully flip the pan over.

The cakes should slide out of the pan onto the plate. If the cakes do not slide out, use a butter knife to gently loosen them from the pan. Once the cakes are on the plate, they are ready to be served.

Nutrition Facts (per serving)

Serving Size: 1 mini cake

Calories: 220

Total Fat: 12g

Saturated Fat: 6g

Trans Fat: 0g

Cholesterol: 45mg

Sodium: 130mg

Total Carbohydrate: 27g

Dietary Fiber: 1g

Sugars: 17g

Protein: 3g

Idiot Proof Blueberry Upside Down Cake

Special Tips

    1. Use fresh or frozen blueberries for the topping; don’t thaw the frozen berries first.
    2. Grease the muffin tin generously to ensure the cakes don’t stick.
    3. If desired, sprinkle a little sugar over the blueberries before baking for a sweeter topping.
    4. Allow the cakes to cool for about 10 minutes before inverting onto a plate for serving.

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