Blueberry Upside Down Mini Cakes Recipes

BLUEBERRY-LEMON UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon zest before mixing batter; pour over marshmallows., Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.

UPSIDE-DOWN BLUEBERRY-LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
• For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
• Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.

BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. , In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries. , Bake at 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.

BLUEBERRY UPSIDE-DOWN MINI CAKES

Steps:

• Preheat 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.

BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
• In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.