Description
Mini blueberry lemon upside-down cakes are delightful individual treats featuring caramelized blueberries on top of a soft, lemon-infused cake. Perfect for brunches, parties, or personal indulgence, these cakes balance the sweetness of blueberries with the tartness of lemon, creating a vibrant and refreshing dessert.
Ingredients
Scale
Topping
- 2 tbsp butter (melted)
- ¼ cup granulated sugar
- 1 cup blueberries (fresh or frozen, tossed in flour if frozen)
Cake Batter
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup buttermilk or yogurt
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Prepare the Topping
-
- Preheat the oven to 350°F (175°C).
- Grease a muffin tin or mini cake pans.
- Divide melted butter and sugar evenly among the muffin cups.
- Place blueberries in a single layer on top of the butter-sugar mixture.
- Make the Cake Batter
-
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, followed by lemon zest and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with buttermilk and lemon juice. Mix until just combined.
- Assemble and Bake
-
- Spoon batter over the blueberry layer, filling each cup about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes, then carefully invert the cakes onto a wire rack to reveal the caramelized blueberry topping.
Notes
- Use fresh or frozen blueberries; if using frozen, toss them in a bit of flour to prevent excess moisture.
- For a gluten-free version, substitute a gluten-free flour blend and add ½ tsp xanthan gum.
- For extra sweetness, drizzle with a lemon glaze or serve with whipped cream.
- Store in an airtight container for up to 2 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: ~180
- Sugar: ~15g
- Sodium: ~100mg
- Fat: ~8g
- Saturated Fat: ~5g
- Unsaturated Fat: ~3g
- Trans Fat: 0g
- Carbohydrates: ~25g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~35mg