Ingredients for - Blueberry Upside-Down Mini Cakes
How to cook deliciously - Blueberry Upside-Down Mini Cakes
1. Stage
Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.
2. Stage
Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
3. Stage
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. Stage
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. Stage
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
6. Stage
Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.
