Blueberry Upside-Down Mini Cakes
There is some really good news for lovers of dairy queen (dq)'s blizzards.
Recipe Summary Blueberry Upside-Down Mini Cakes
A nice way to use up some leftover blueberries.Ingredients | Mini Blizzard Cake Size2 cups frozen blueberries1 lemon, zested and juiced, divided2 tablespoons white sugar2 tablespoons unsalted butter2 tablespoons brown sugar½ cup unsalted butter, softened½ cup white sugar2 eggs1 ½ teaspoons vanilla extract1 ¼ cups all-purpose flour1 ¾ teaspoons baking powder½ teaspoon ground ginger1 pinch salt½ cup milkDirectionsPreheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.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.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.Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.If the batter looks too dry, add in a little milk at a time until the desired consistency is reached.Sugar used on the blueberries can be increased or decreased depending on the sweetness of the berries.Info | Mini Blizzard Cake Sizeprep:
25 mins
cook:
26 mins
additional:
5 mins
total:
56 mins
Servings:
6
Yield:
6 mini cakes
TAG : Blueberry Upside-Down Mini CakesDesserts, Fruit Dessert Recipes, Lemon Dessert Recipes,
