Blueberry Upside-Down Mini Cakes

A nice way to use up some leftover blueberries.

Ingredients

• 2 cups frozen blueberries
• 1 lemon, zested and juiced, divided
• 2 tablespoons white sugar
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1 pinch salt
• 1/2 cup milk

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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.

Enjoy!

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