Blueberry Upside-Down Mini Cakes

Name: Blueberry Upside-Down Mini Cakes
Total time: 56
Yield: 6
Ingredients: 2 cups frozen blueberries; 1 lemon, zested and juiced, divided; 2 tablespoons white sugar; 2 tablespoons unsalted butter; 2 tablespoons brown sugar; ½ cup unsalted butter, softened; ½ cup white sugar; 2 eggs; 1 ½ teaspoons vanilla extract; 1 ¼ cups all-purpose flour; 1 ¾ teaspoons baking powder; ½ teaspoon ground ginger; 1 pinch salt; ½ cup milk

Recipe by Kim from allrecipes.com

Dessert 56 Mins.

Ingredients

6 servings

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2 cups frozen blueberries
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1 lemon, zested and juiced, divided
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2 tablespoons white sugar
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2 tablespoons unsalted butter
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2 tablespoons brown sugar
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½ cup unsalted butter, softened
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½ cup white sugar

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2 eggs
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1 ½ teaspoons vanilla extract
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1 ¼ cups all-purpose flour
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1 ¾ teaspoons baking powder
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½ teaspoon ground ginger
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1 pinch salt
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½ cup milk

Instructions

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.